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Acorn Squash Soup with Pastina

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  Acorn squashes 2
  Canned chicken broth 6 Cup (96 tbs) (Use Full Flavored Chicken Broth)
  Onion 1 Large, finely chopped
  Evaporated skim milk 1⁄2 Cup (8 tbs)
  Dried rosemary 1⁄4 Teaspoon
  White pepper 1⁄4 Teaspoon
  Pastina 1⁄2 Cup (8 tbs) (Cooked According To Package Directions)

Cut the squashes in half, remove the seeds, and bake the halves, cut sides up, in a 375° F. oven for 45 minutes, or until tender.
When cool enough to handle, scoop out the flesh and mash or puree it in a food processor or blender.
The squash can be prepared ahead and refrigerated until needed.
Bring the broth to a boil in a large pot, add the onion, and cook until the onion is tender.
Whisk in the squash, evaporated milk, rosemary, and pepper.
Stir in the cooked pastina.
Reheat to the simmering point and serve.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1284 Calories from Fat 105

% Daily Value*

Total Fat 12 g17.9%

Saturated Fat 3.1 g15.6%

Trans Fat 0 g

Cholesterol 27.2 mg9.1%

Sodium 671.5 mg28%

Total Carbohydrates 264 g88%

Dietary Fiber 30.6 g122.6%

Sugars 35.2 g

Protein 60 g120.8%

Vitamin A 120.1% Vitamin C 315.2%

Calcium 100.6% Iron 87.3%

*Based on a 2000 Calorie diet

Acorn Squash Soup With Pastina Recipe