- Home
- Pasta
- How To make Acorn Squash'N Pasta Soup
How To make Acorn Squash'N Pasta Soup
8 oz Acine di Pepe or Ditalini
-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 chicken broth
-(13 1/4 oz. each)
TOPPING:
1 c Non-fat sour cream
1 tb Sugar
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. 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. Before serving, blend sour cream and sugar in a separate bowl. Put dollop on top of each bowl of soup. Serve hot. NOTE: If soup is too thick, thin with additional chicken broth. Serves 4 to 6 Each serving contains: 330 Calories; 12.5 g Protein; 62.2 g Carbohydrates; 5 g Fat; 2.1 mg Cholesterol; 710
mg Sodium. Calories from Fat: 13% Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)
How To make Acorn Squash'N Pasta Soup's Videos
Roasted Butternut Squash with Onions and Red Peppers
Heather Ware shows us an easy butternut squash recipe
Back of the Pantry Challenge for November - Stuffing
This original recipe is from Taste of Home. I changed some things to use ingredients I had on hand but here's the link to the original recipe.
Be sure to check out the other ladies and their amazing recipes in our Back of the Pantry Challenge. We'll all post a video on the first Thursday of each month featuring something you might have in your pantry.
Back of the Pantry Challenge Channels -
Sutton's Daze - Suttons Daze-
Jeni Gough-
Linda’s Pantry-
Prepper Potpourri-
The Purposeful Pantry-
2leelou Creates-
And for the month of November be sure to check out the DoughVember collaboration! There will be a new video on Monday thru Saturday every week in November.
DoughVember channels and the day of the week they will post -
DoughVember Collaboration-
M- Linda’s Pantry-
T - Prepper Potpourri-
W- Jeni Gough-
TH- Sutton's Daze - Suttons Daze-
F - 2leelou Creates-
S - Alderman Farms - YouTube
If you enjoy my videos and would like other ways to connect with this great community check out my other Social Media.
2leelou Creates Facebook Group:
Instagram:
Or contact me via Email: 2leeloucreates@gmail.com
Or by mail.2leelou CreatesPO Box 1434Coos Bay, Oregon 97420
I do not sell essential oils. I use the oils I get from Simply Earth in my monthly subscription box.If you are interested in starting a subscription box please use the link and the code below to get $10 off each box for your first 5 boxes. That's a savings of $50!
At check out use this Coupon Code so you can get a $50 voucher for $10 off each box for your first 5 months! - LINDAL506
Amazing freeze dried foods can be found at my Thrive Life site -
Also, if you are interested in purchasing any of the other products I use in my videos head on over to my Amazon Influencers site. Every purchase you make through this site doesn't cost you anything extra but it helps my channel.
Squash Casserole Recipe | The Best you'll ever taste. #squashcasserole #foodie #quickrecipes
Squash Casserole Recipe The Absolutely Best you'll ever taste... #squashcasserole #foodie #quickmeals #quickrecipes #casserole #foodstagram #cheesy #foodblogger #squash #easymeals #easymealprep
All about Squash - by Sue Mah, Registered Dietitian
You'll never guess how many types of squash there are! As seen on Doctor in the House and The Mom Show.
Making Squash and Red Pepper Soup
In this video Bethan makes a Squash and Red Pepper Soup from the Turks Turban squash she cooked in a previous vlog. For this recipe you will need:
3 medium sized leeks (sliced)
3 medium size carrots (small cubes)
1 large red pepper (small cubes)
Half a squash (cooked or uncooked)
1 oxo cube or vegetable stock
Half a large celeriac (small cubes)
Salt and pepper
Method: Put all the vegetables (apart from the cooked squash) into a pan and fill with water until it reaches the top of the vegetables and then put the pan on to boil. Once the water is boiling add the stock cube and turn the temperature down to a medium het and leave to simmer for 15 minutes with a lid on. Once the veg is soft add the cooked squash and stir together. Season with salt and pepper and leave on a medium heat for 3-4 minutes for the squash to warm through. Once the squash is warmed through, blend the soup with either a hand blender or static blender and taste for seasoning. [n.b.if you are using uncooked squash, cut it into small cubes and add it at the beginning with the other vegetables].
—
Bethan’s Kitchen and Garden is a channel full of tips for growing your own veg. I love to talk about no dig growing, general allotment advice and all things gardening related! I experiment with growing fruit, veg, perennials and everything in between, and recipes to make the most of my harvests. Subscribe to be notified of my next green fingered release!
Subscribe here:
#nodig #gardening #grownyourown #welshandproud
How to Cut, Julienne and Dice Yellow Squash
Wholesum Harvest Chef Tony Merola shows you how to prepare yellow squash. Delicious and healthy, Wholesum Harvest yellow squash is great by itself or in one or our recipes.