Acorn Squash Soup w/Pasta

Fall is not entirely upon us, at least not yet. With temperatures in the upper 70's today, I found myself wishing the weather was a little cooler. I want it to be cool and crisp and sunny, not it's-so-hot-I'm-constantly-sweating sunny. I want to curl up with a warm cup of coffee and a good book. I want steaming hot, warm-you-on-the-inside soup.

So today I decided if fall won't come to me, I'll come to fall. Soup was in order, and lucky for me I had two acorn squashes handy from the farm share. This recipe turned out to be quick and easy, especially with being able to use the handy-dandy immersion blender. I would highly recommend this recipe if you've got some winter squash you don't quite know what to do with.

Acorn Squash Soup w/ Pasta



8 ounces pasta
2 acorn squash (medium size), split, seeded and quartered
2 tablespoons butter
1 onion, chopped
3/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 cup grated carrot
1 1/2 teaspoon brown sugar
3 cans (13 1/4 oz size) chicken broth

Topping
1 cup sour cream or yogurt
1 tbsp sugar

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 with water.
2. Add margarine, onion, carrots, sugar, nutmeg, ginger and cinnamon. Cover and simmer gently for 10 minutes, stirring occasionally. Cook until vegetables are tender.
3. Add 3 cups of the broth and puree all in a blender or food processor (or even better, use your immersion blender). Return to the pot and add remaining broth, bring to a boil and add uncooked pasta.
4. Cook, stirring occasionally, for 10 minutes, or until pasta is done.
   
5. Before serving, blend sour cream or yogurt and sugar in a separate bowl. Put dollop on top of each bowl of soup. Serve hot.