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Acorn Squash Soup With Pastina

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Ingredients
  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)
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

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Braising
Interest: 
Healthy

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