Summer Squash and Pasta Soup

  • JanetLW Posted: 07/13/09
    Worthy of a Special Occasion

    My family prefers stews so I doubled the amount of squash (diced, not sliced) and omitted the water - all other amounts remained much the same. I also pureed about 1/2 the soup. I used acini di pepe (no.78) pasta which is little pasta 'dots', cooked in its own water and added to the soup when we were ready to eat. Yummy! Will make more to freeze for winter.

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