This comforting butternut and pasta soup inspired by Nigella Lawson is perfect for a cozy meal. Made with tender butternut squash, flavorful vegetable stock, and ditalini pasta, it’s finished with Parmesan cheese for a satisfying dish that’s easy to make and delicious to enjoy!
Ingredients Needed:
- 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 milliliters of white wine (or dry vermouth)
- 600 millilitres of vegetable stock
- 1 bay leaf
- 60 grams of ditalini (or other soup pasta)
- Freshly grated Parmesan cheese to serve
How To Make Butternut and Pasta Soup?
- Cook the Onion: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 10 minutes, stirring often, until softened.
- Add the Butternut Squash: Stir in the butternut cubes and cook for 2 minutes, coating them in the oil.
- Add the Liquid and Simmer: Pour in the white wine and let it bubble, then add the vegetable stock and bay leaf. Bring to a boil, reduce the heat, and simmer for 10 minutes until the butternut is tender.
- Blend a Portion of the Soup: Remove a ladleful of the soup, blend or puree it, and stir it back into the pot.
- Cook the Pasta: Increase the heat, add the ditalini pasta, and cook according to the package instructions (about 10 minutes).
- Serve: Ladle the soup into bowls and top with grated Parmesan or a vegetarian alternative.
Recipe Tips:
- Cut the Butternut Squash Small: Make sure the butternut squash cubes are cut into 1 cm pieces. Smaller cubes cook faster and blend smoothly, giving the soup the perfect texture.
- Use Fresh Stock: Use good-quality vegetable stock for the best flavor. Homemade or low-sodium stock works well to keep the soup tasty without being too salty.
- Blend Only a Portion: Blending a ladleful of the soup adds a creamy texture while still keeping some chunks of squash and pasta for a hearty feel.
- Cook Pasta Separately for Storage: If you plan to store the soup, cook the pasta separately and add it when serving. This prevents the pasta from becoming too soft when reheated.
- Season to Taste: Taste the soup before serving and adjust the seasoning, especially if your stock is unsalted. A little salt and pepper can bring out the best flavors.
How To Store Leftovers?
- Refrigerate: Let the soup cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 5 days.
- Freeze: Allow the soup to cool completely, then transfer to airtight containers and freeze for up to 3 months.
Nutrition Facts:
- Calories: 220 kcal
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 480mg
- Potassium: 430mg
- Total Carbohydrate: 34g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 6g
Try More Nigella Lawson Recipes:
Nigella Butternut and Pasta Soup
Description
This comforting butternut and pasta soup inspired by Nigella Lawson is perfect for a cozy meal. Made with tender butternut squash, flavorful vegetable stock, and ditalini pasta, it’s finished with Parmesan cheese for a satisfying dish that’s easy to make and delicious to enjoy!
Ingredients
Instructions
- Cook the Onion: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 10 minutes, stirring often, until softened.
- Add the Butternut Squash: Stir in the butternut cubes and cook for 2 minutes, coating them in the oil.
- Add the Liquid and Simmer: Pour in the white wine and let it bubble, then add the vegetable stock and bay leaf. Bring to a boil, reduce the heat, and simmer for 10 minutes until the butternut is tender.
- Blend a Portion of the Soup: Remove a ladleful of the soup, blend or puree it, and stir it back into the pot.
- Cook the Pasta: Increase the heat, add the ditalini pasta, and cook according to the package instructions (about 10 minutes).
- Serve: Ladle the soup into bowls and top with grated Parmesan or a vegetarian alternative.
Notes
- Cut the Butternut Squash Small: Make sure the butternut squash cubes are cut into 1 cm pieces. Smaller cubes cook faster and blend smoothly, giving the soup the perfect texture.
- Use Fresh Stock: Use good-quality vegetable stock for the best flavor. Homemade or low-sodium stock works well to keep the soup tasty without being too salty.
- Blend Only a Portion: Blending a ladleful of the soup adds a creamy texture while still keeping some chunks of squash and pasta for a hearty feel.
- Cook Pasta Separately for Storage: If you plan to store the soup, cook the pasta separately and add it when serving. This prevents the pasta from becoming too soft when reheated.
- Season to Taste: Taste the soup before serving and adjust the seasoning, especially if your stock is unsalted. A little salt and pepper can bring out the best flavors.
Nigella Butternut and Pasta Soup