Butternut and Pasta Soup | Nigella's Recipes | Nigella Lawson

Ingredients

• 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)