Butternut Squash and Orecchiette Soup
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If you’ve been looking for another recipe to use that butternut squash you have sitting on the counter, then I’ve got the perfect soup for you. This Butternut Squash and Orecchiette Soup is a little hearty, but has such a great balance of vegetables, broth, and pasta. For this soup, I’ve used orecchiette pasta, but you certainly can use another type of hearty pasta, if you prefer.
When cooking this soup, I like to make sure my butternut squash is cut into small pieces. That cuts down in the cooking time and I find when the butternut squash breaks down and softens a bit more, which makes this soup even creamier. Remember it’s also a bit sweet, so when seasoning your soup, you may need to add a touch more salt to offset that sweetness.
I also use dried herbs here, but feel free to use a small handful of fresh herbs such as basil or oregano. For the tomatoes, I use fire roasted tomatoes because they lend to the smokiness of the soup, but if you prefer to use regular tomatoes that’s certainly not a problem.
As for the pot, feel free to use your favorite large pot or dutch oven. I used my Staub Cast Iron 5.5-quart Cocotte . It’s definitely a favorite, when making big pots of soup. The textured black matte enamel inside and cooking surface creates an advantage for exceptional browning. And the heavy weight, tight-fitting lid retains moisture as well as the spikes on the lid create a rain-forest effect evenly returning juices back onto food. It’s also safe for use on all types of heat sources, including gas, electric, and induction, and oven safe up to 500F. And it’s easy to clean and does not require seasoning.
Lastly, I like to serve this with some fresh bread and top it with a little Parmesan cheese.
If you like my Butternut Squash and Orecchiette Soup, be sure to try my Warm Roasted Butternut Squash and Kale Tortellini Salad.
Get the Recipe: Butternut Squash and Orecchiette Soup
Ingredients
- A good drizzle of olive oil, or a neutral oil
- 3 cups butternut squash, diced into ¾ inch cubes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herb seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 14.5 ounce can diced fire roasted tomatoes, regular is fine as well
- 6 to 7 cups vegetable broth, start with 6 and add more if needed
- salt and pepper, to taste
- ¾ cup orecchiette pasta, or another comparable pasta of your choice
- ¼ cup heavy cream, optional
- 4 cups kale, I used lacinato kale, roughly chopped
Optional Topping:
- freshly grated Parmesan cheese
Equipment
- 1 Large Pot or Dutch Oven
Instructions
- Heat a good drizzle of oil in a large pot or Dutch oven over medium-low heat. Add in the butternut squash and onions. Sauté until the vegetables start to soften, about 5 minutes.
- Stir in the garlic, dried Italian herb seasoning, smoked paprika, garlic powder, and saute until fragrant, about 1 minute. Stir in fire roasted tomatoes and vegetable broth and cover the pot.
- Increase the heat to medium and simmer until the butternut squash is just fork-tender, about 15 minutes or so. Uncover the pot. Taste your broth and add in salt and pepper to taste.
- Stir in the orecchiette pasta and cook just until al dente, about 15 minutes. If using a different pasta, cook to the time stated on the package.
- Turn the heat down to low. Once settled, stir in the heavy cream (if using) and kale and cook until the kale is wilted, about 2 to 3 more minutes. Adjust the broth levels, if needed. Taste and add more salt and pepper, if needed. Ladle into bowls and serve. Enjoy!
I made this soup tonight and it was delish! The perfect blend of flavors. I’m recommending to my mom who is a vegetarian. Thank you!
Thanks makes me so happy Jill! Hope that your Mom enjoys it awe well! Thank YOU!!! 🙂 🙂 🙂
I made this wonderful soup today — it was just what I needed on this cold, snowy Chicago day! I subbed Tuscan kale for lacinato (stores were oddly out) and added heavy whipping cream. Even my husband who thinks he needs meat with every meal loved it!
Hi Trish! Sounds awesome! Thanks so much for giving the recipe a try!! 🙂
Michelle this soup is so delicious and cozy and bursting with amazing flavor! It’s so good I made it last Sunday and again today to enjoy all week. Thank you!
Hi Lisa!! Oh wow!!! How wonderful!!! Truly elated that you enjoyed it! Thanks so much for your feedback! 🙂
This soup is absolutely fantastic. I am making it for the second time in two weeks tonight. I am usually skeptical about blog recipes but this one is completely flawless. I am so happy I made it.
Hi Hannah!! That’s so awesome!!! Thank you so much!! So happy that you enjoyed it!! 🙂
I’ve made this soup and several other’s from Michelle and they are all so good!
-Ali
Thank you sooooo much Ali!! So happy you enjoyed it and the others!! 🙂
I made this soup last night and it was DELISH! I had some extra pumpkin I had cut up for a previous dish so added that, in addition to the butternut squash. It was even better the second day! Keep the tasty dishes coming!
Hi Tam! Thanks so much for giving this recipe a try and I’m elated that you enjoyed it!! 🙂
I also made this last night, and since I didn’t have kale at hand, I used broccoli florets. Toasted bread and had it as a side! My husband is still raving about how good it was! I can’t wait to make it again, but this time in a bigger batch!
Love your substitution! Thanks so much for giving the recipe a try Lehidyt! 🙂
Michelle,
How do you feel about subbing frozen butternut squash that is already cubed? It would certainly be so much easier but would it sacrifice flavor?
Hi Tricia,
I don’t see a problem in doing so. However, you may need to adjust the cook time, so keep that in mind. 🙂
Really delicious! Made with elbows pasta. Super cozy and flavorful!
Hi Natalie! Oh wonderful! Happy you enjoyed it!
This soup is amazing! Just what you need on a cold, rainy day. I followed the recipe exactly, but added coconut milk instead of half and half. My husband who normally sticks to chicken noodle even had to try it- he couldn’t get enough! I will be making this recipe again for sure.
Hi Laura! Oh wonderful!! So happy that you and your husband enjoyed it!!! Thanks for giving the recipe a try!!
Thank you so much for this soup. It’s just amazing. I made it a couple of weeks ago for my friends and everyone loved it both the parents and the kinds. It’s definitely going into my cookbook!!! (I live in Poland where fire roasted tomatoes are not available so I fried/burned cherry tomatoes 😉)
Hi Marta! Oh wonderful! I’m so happy that you and everyone loved it! And love that you charred your own tomatoes!! 🙂
I rated this high because it looks amazingly although I haven’t made it yet but I also love your story, description, suggestions and input on your recipes. You are a true story teller and again I can hardly wait to get my cookbook. Thanks can for sharing. GOD Bless💕🙏🏾💋
Thanks so much Stephanie! I appreciate you!
I added some black beans.
Awesome! Thanks for giving the recipe a try!
Kelly added carrots, celery and I can of white beans. Used 1/4 lb small pasta shells. Delicious.
Love your additions! Thanks for giving the recipe a try!