Acorn Squash + Pasta Soup

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Candice Kumai


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2 medium acorn squash (about 1 1/2 pounds each), split, peeled, seeded and quartered

2 tbsp. butter

1 large onion, peeled and chopped

1 cup grated carrot

1 1/2 tsp. brown sugar

3/4 tsp. ground nutmeg

1/2 tsp. ground ginger

1/2 tsp. cinnamon

6 cups reduced-sodium chicken broth

8 oz. Small Shells (or your favorite small pasta shape), uncooked

2/3 Cup Greek yogurt

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