Thursday, 22 October 2009

Butternut and Pasta Soup

A truly delicious soup. The quantities below make enough for 2 apparently, but it was so good that Tara and I both wanted more - this recipe deserves upping the quantities.

- Heat 1 tablespoon of olive oil in a big pan, and add 1/2 finely chopped onion.
- Cook for 10 mins or until soft, then add 205g butternut squash, cut into 1 cm cubes.
- Turn for 2 mins, then add 60ml white wine or vermouth, let it bubble, and then add 600ml stock and a bay leaf.
- Simmer for 10 mins, then take a ladleful, puree it and add back.
- Add small soup pasta, and cook for another 10 mins.
- Once thick and stew like, serve with grated parmesan.

The butternut squash pieces are just firm enough to give texture but soft enough to be sweet and chewy. Make it - you won't be disappointed.

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