Acorn Squash Soup with Pastina
|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.