Butternut and Pasta Soup | Nigella's Recipes | Nigella Lawson
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.
Keywords
- Comfort
- Impatient
- Egg Free
- Nut Free
- Vegetarian
- Autumnal
- Winter
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Cooking tools:
- Blender
- Ladle
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Measuring cup
- Measuring spoon
- Soup bowl
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)
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