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1. Add squash quarters to stockpot. Add enough water to cover by 1-inch. Bring water to a boil over high heat, reduce heat to low, cover saucepan and cook 10-15 minutes, or until tender.
2. Remove squash to cutting board to cool. Scrape out seeds and pulp and return to clean stockpot.
3. Add butter, chopped onion, grated carrot, ground nutmeg, ground ginger, ground cinnamon, and brown sugar to stockpot. Cover and cook 10 minutes.
4. Add low-sodium chicken broth. Puree soup in blender in small batches. Return soup to stockpot.
5. Bring to a boil over medium high heat. Add uncooked pasta and cook 10 minutes.
To Serve:
1. Add non-fat sour cream and sugar to small bowl. Stir to combine.
2. Serve hot soup in individual soup bowls and place dollop of sour cream mixture in each bowl.
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