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Ингредиенты
- 8 ounce Acine di Pepe, Ditalini or possibly Small Shells, uncooked
- 2 med acorn squash (about 1 1/2 pounds each), split, peeled,
- seeded and quartered
- 2 Tbsp. margarine
- 1 lrg onion, minced
- 3/4 tsp grnd mace
- Or possibly
- 3/4 tsp nutmeg
- 1/2 tsp grnd ginger
- 1/2 tsp cinnamon
- 1 c. grated carrot
- 11/2 tsp brown sugar
- 3 x 13 1/4 oz cans vegetable broth, (about 6 c.)
- TOPPING
- 1 c. non-fat lowfat sour cream
- 1 Tbsp. sugar
Инструкции
- Cook squash in one inch of water in covered saucepan for 15 min, or possibly till tender. Cold. Scrape out pulp and put back in pot. Add in margarine, onion, carrots, sugar, mace, ginger and cinnamon. Cover and simmer gently for 10 min, stirring occasionally. Cook till vegetables are tender.
- Add in 3 c. of the broth and puree all in a blender or possibly food processor. Return to the pot and add in remaining three c. of broth, bring to a boil and add in pasta. Cook, stirring occasionally, for 10 min, or possibly till pasta is done.
- Before serving, blend lowfat sour cream and sugar in a separate bowl. Put dollop on top of each bowl of soup. Serve warm.
- Serves 4-6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 464g | |
| Recipe makes 4 servings | |
| Calories 255 | |
| Calories from Fat 159 | 62% |
| Total Fat 18.09g | 23% |
| Saturated Fat 8.51g | 34% |
| Trans Fat 1.04g | |
| Cholesterol 30mg | 10% |
| Sodium 1301mg | 54% |
| Potassium 364mg | 10% |
| Total Carbs 23.25g | 6% |
| Dietary Fiber 2.1g | 7% |
| Sugars 14.52g | 10% |
| Protein 2.19g | 4% |
