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Northern Style Soup

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Northern Style Soup – An authentic, very filling, very vegetableÂ soup with some hearty pasta, this is quick and easy! An innovative medley of spices, gives it just the right flare. This one pot soup is a meal on its own!

Prep Time: 15 mins
Cook Time: 20-25 mins
Servings: 4-6
Main Ingredient: Squash, Pasta
Difficulty Level: 2

Ingredients to make Northern Style Soup

8 oz Acine di Pepe OR Small Shells, uncooked
2 md Acorn squash, about 1 1/2 lb each, split, peeled, seeded, and quartered
2 tb Margarine
1 lg Onion, chopped
3/4 ts Ground mace or nutmeg
1/2 ts Ground ginger
1/2 ts Cinnamon
1 c Grated carrot
1 1/2 ts Brown sugar
3 cn Low-sodium Vegetable broth, 13oz.

TOPPING
1 c Non-fat sour cream
1 tb Sugar

Directions to make Northern Style Soup

Step 1:Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender. Cool. Scrape out pulp and put back in pot. Add margarine, onion, carrots, sugar, mace, ginger and cinnamon. Cover and simmer gently for 10 minutes, stirring occasionally. Cook until vegetables are tender.

Step 2:Add 3 cups of the broth and puree all in a blender or food processor. Return to the pot and add remaining three cups of broth, bring to a boil and add pasta. Cook, stirring occasionally, for 10 minutes, or until pasta is done.

Step 3:Before serving, blend sour cream and sugar in a separate bowl. Put dollop on top of each bowl of soup. Serve hot.

Image Source: aNantaB

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