youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More Nigella recipes

Butternut and Pasta Soup

by . Featured in HOW TO EAT
Print me

Introduction

This is a robust and bolstering soup - I make it for lunch when it’s cold and I want to cook something easy but with some distracting chopping involved.

This is a robust and bolstering soup - I make it for lunch when it’s cold and I want to cook something easy but with some distracting chopping involved.

Image of Nigella's Butternut and Pasta Soup
Photo by Lis Parsons

Ingredients

Serves: 2

Metric Cups
  • 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

  1. Heat the oil in a large heavy based saucepan, and cook the onion for about 10 minutes, stirring regularly until it is soft.
  2. 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.
  3. Bring to the boil then reduce the heat slightly and simmer for about 10 minutes, checking that the butternut is tender and cooked through.
  4. 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.
  5. Ladle into your soup bowl and sprinkle over Parmesan cheese as you wish.
  1. Heat the oil in a large heavy based saucepan, and cook the onion for about 10 minutes, stirring regularly until it is soft.
  2. 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.
  3. Bring to the boil then reduce the heat slightly and simmer for about 10 minutes, checking that the butternut is tender and cooked through.
  4. 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.
  5. Ladle into your soup bowl and sprinkle over Parmesan cheese as you wish.

Additional Information

For vegetarians replace the Parmesan with a vegetarian alternative.

For vegetarians replace the Parmesan with a vegetarian alternative.

Tell us what you think