Butternut Squash and Mussel Soup

Name: Butternut Squash and Mussel Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters 10 ounces butternut squash, peeled, seeded and cubed (about; 1 fresh chile pepper, chopped; 198 grams ditalini pasta; 237 milliliters dry white wine; 2 cloves garlic, crushed; 8 servings Kosher salt and freshly ground pepper; 907 grams fresh mussels; 118 milliliters extra-virgin olive oil; 1 onion, chopped; 118 milliliters grated Parmigiano-Reggiano

Butternut Squash and Mussel Soup might be just the main course you are searching for. One portion of this dish contains about 13g of protein, 17g of fat, and a total of 335 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 8. Autumn will be even more special with this recipe. A mixture of kosher salt and pepper, chile pepper, ditalini pasta, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a pescatarian diet.

Instructions

The first thing you have to do is clean the mussels.

Ingredients you will need

Mussels

Put them in a colander and rinse them under cold running water to remove any sand and grit. Mussels often have little threads that look like seaweed hanging off them called beards. Rip them off. The mussels should be closed; discard any that are open.

Ingredients you will need

Mussels

Seaweed

Water

Equipment you will use

Colander

Heat 1/4 cup olive oil in a large saucepan over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the garlic and chile pepper and cook for a minute.

Ingredients you will need

Chili Pepper

Garlic

Add the mussels, wine, and salt and pepper to taste and stir together. Bring to a simmer and cover with a lid, allowing the mussels to steam open, which should take about 5 minutes. Cook until all of the mussels are fully opened. Discard any unopened mussels.

Ingredients you will need

Salt And Pepper

Mussels

Wine

Let this cool down a bit.

Remove and discard the garlic. When the mussels are cool enough to handle, shell them and discard the shells.

Ingredients you will need

Mussels

Garlic

Pasta Shells

Put the mussels in their broth and set aside.

Ingredients you will need

Mussels

Broth

In another large saucepan, heat the remaining 1/4 cup olive oil over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion, butternut squash, and salt and pepper to taste. Cook until the onion gets slightly golden, about 8 minutes.

Ingredients you will need

Butternut Squash

Salt And Pepper

Onion

Add the pasta and mix together.

Ingredients you will need

Pasta

Add 3 cups water, bring to a simmer and cook, stirring, until the pasta is done and the squash is fork-tender, about 12 minutes. Eyeball it here: If your ingredients need to cook longer and you need more liquid, add more water. If you want to give the soup a creamier consistency, mash half of the squash with the back of a fork.

Ingredients you will need

Squash

Pasta

Water

Soup