Get the Recipe: Butternut Squash and Orecchiette Soup
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.
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