Butternut and Pasta Soup
by Nigella. Featured in HOW TO EATIntroduction
This is a robust and bolstering soup — I make it for lunch when it’s cold and I want to cook something easy and comforting, but with some distracting chopping involved.
If you don't wish to use the dry white vermouth or wine, simply bump up the quantity of stock.
For US cup measures, use the toggle at the top of the ingredients list.
This is a robust and bolstering soup — I make it for lunch when it’s cold and I want to cook something easy and comforting, but with some distracting chopping involved.
If you don't wish to use the dry white vermouth or wine, simply bump up the quantity of stock.
For US cup measures, use the toggle at the top of the ingredients list.
(UK only)
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Ingredients
Serves: 2
- 2 teaspoons olive oil
- ½ onion (or 1 small onion, peeled and chopped finely)
- 250 grams butternut squash (peeled and cut into 1cm/½ inch cubes)
- 60 millilitres white wine (or dry vermouth)
- 600 millilitres vegetable stock
- 1 bay leaf
- 60 grams ditalini (or other soup pasta)
- freshly grated Parmesan cheese to serve (see Additional Information below)
- 2 teaspoons olive oil
- ½ onion (or 1 small onion, peeled and chopped finely)
- 2 cups butternut squash (peeled and cut into 1cm/½ inch cubes)
- ¼ cup white wine (or dry vermouth)
- 2½ cups vegetable broth
- 1 bay leaf
- ⅓ cup ditalini (or other soup pasta)
- freshly grated Parmesan cheese to serve (see Additional Information below)
Method
- Heat the oil in a large heavy based saucepan, and cook the onion for about 10 minutes, stirring regularly until it is soft.
- Add the cubes of butternut and turn in the pan for a couple of minutes. Pour in the wine and let it bubble up, then add the stock and bay leaf.
- Bring to the boil then reduce the heat slightly and simmer for about 10 minutes, checking that the butternut is tender and cooked through.
- Take out a ladleful and blend or puree it, then put it back in the pan. Then turn up the heat and add the ditalini or soup pasta, cooking according to packet instructions. This is usually about 10 minutes.
- Ladle into your soup bowl and sprinkle over Parmesan cheese as you wish.
- Heat the oil in a large heavy based saucepan, and cook the onion for about 10 minutes, stirring regularly until it is soft.
- Add the cubes of butternut and turn in the pan for a couple of minutes. Pour in the wine and let it bubble up, then add the stock and bay leaf.
- Bring to the boil then reduce the heat slightly and simmer for about 10 minutes, checking that the butternut is tender and cooked through.
- Take out a ladleful and blend or puree it, then put it back in the pan. Then turn up the heat and add the ditalini or soup pasta, cooking according to packet instructions. This is usually about 10 minutes.
- Ladle into your soup bowl and sprinkle over Parmesan cheese as you wish.
Additional Information
For vegetarians replace the Parmesan with a vegetarian alternative.
MAKE AHEAD / STORE:
Leftovers can be stored, covered, in the fridge for up to 5 days. Can also be frozen in airtight containers for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan over a medium heat, stirring occasionally, until piping hot, adding a splash of water if needed. Please note that the pasta will become softer as the soup stands.
For vegetarians replace the Parmesan with a vegetarian alternative.
MAKE AHEAD / STORE:
Leftovers can be stored, covered, in the fridge for up to 5 days. Can also be frozen in airtight containers for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan over a medium heat, stirring occasionally, until piping hot, adding a splash of water if needed. Please note that the pasta will become softer as the soup stands.
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What 1 Other has said
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Posted by hollis517 on 12th September 2022
Show more commentsI’d add a handful of arugula or spinach a few minutes before it's done, and maybe 2-3 pinches of white pepper.