Butternut Squash and Pasta Soup

Name: Butternut Squash and Pasta Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 1 bay leaf; 227 grams butternut squash, peeled and chopped into 1/2-inch pieces; 59 milliliters white wine or dry vermouth; 1 Tbsps olive oil; 1 smalls onion, minced; 2 servings Parmesan, freshly grated; 57 grams shaped pasta; 2 servings salt; 591 milliliters vegetable stock

Butternut Squash and Pasta Soup might be just the main course you are searching for. This recipe serves 2. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 355 calories, 16g of protein, and 12g of fat. If you have onion, shaped pasta, parmesan, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Pour the oil into a large heavy-bottomed pot. Turn the heat to medium, and when oil starts to shimmer, add the onion. Cook, stirring often, until onion is soft, about ten minutes.

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Onion

Cooking Oil

Equipment you will use

Pot

Add the butternut squash, and cook for two minutes, stirring occasionally.

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Butternut Squash

Pour in the wine and vegetable stock and add the bay leaf. Bring to simmer, and then reduce the heat to maintain a simmer. Cook for 10 minutes.

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Vegetable Stock

Bay Leaves

Wine

Remove a cup of the soup and puree it in a blender or with an immersion blender.

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Soup

Equipment you will use

Immersion Blender

Blender

Add this back to the pot. Turn the heat up to medium-high and add the pasta. Cook, stirring often, until pasta is al dente, about 10 to 12 minutes. Season to taste with salt.

Ingredients you will need

Pasta