Butternut Squash and Orecchiette Soup - Supper With Michelle

This post was sponsored by Zwilling J.A. Henckels LLC. All opinions expressed in the post are my own and not those of [Zwilling J.A. Henckels LLC]

 

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. However, 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.

 

Butternut Squash and Orecchiette Soup - Supper With Michelle

Here’s a few ways to freestyle this recipe:

  • use a different type of hearty pasta
  • use collard greens, spinach, or swiss chard instead of kale

Here are some other additions and ideas to consider:

  • add white beans
  • add sautéed mushrooms or veggie sausage
  • add a parmesan rind to the soup while cooking

Are there ways to veganize this recipe???

Yes! Omit the heavy cream or use 1/4 cup of dairy free creamer (Califia Farms manufactures one called Unsweetened Better Half) or unsweetened lite coconut milk (the amount will be based on your taste). The last suggestion is making a cashew cream with hot water and raw cashews, blended until silky smooth. If you haven’t done that before, then I would recommend researching that or use the recipe that I provide in my cookbook on page 106.

Butternut Squash and Orecchiette Soup - Supper With Michelle

Looking for other great soup or stew ideas? Give these delicious recipes a try! 

Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!

Thank you so much for stopping by today! I hope that you love my Butternut Squash and Orecchiette Soup. The full printable recipe is below. Enjoy!

Butternut Squash and Orecchiette Soup - Supper With Michelle

Get the Recipe: Butternut Squash and Orecchiette Soup

Yield: 4 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
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, and has such a great balance of vegetables, broth, and pasta. 
4.72 from 14 reviews
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Ingredients

  • A good drizzle of 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!

Notes

Keep in mind, like most of my soups that involve pasta/rice, you may need to add more broth or water the longer it sits and absorbs the broth.
Serving: 8ounces, Calories: 209kcal, Carbohydrates: 35g, Protein: 6g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 17mg, Sodium: 1457mg, Potassium: 714mg, Fiber: 6g, Sugar: 8g, Vitamin A: 18958IU, Vitamin C: 87mg, Calcium: 253mg, Iron: 2mg