For my 99th recipe I have chosen to share my take on an Italian Butternut Squash Soup. Perfect for this time of year and one of my family's favourites. It's very easy to prepare and with a salad on the side it could easily pass for a meal in a bowl.
- Olive Oil - 2 tbsp.
- Red Onion - 1, finely chopped
- Garlic Cloves - 3, finely chopped
- Butternut Squash - 1, medium size roughly chopped
- Courgette/Zucchini - 2, small size roughly chopped
- Carrots - 2, medium size roughly chopped
- Vegetable Stock - 6 cups/1.5L
- Oregano - 2 tsp.
- Sage - 1 tsp.
- Salt & Pepper - to taste
- Conchiglie rigate pasta - 2 cups/150g
- Fresh basil - to sprinkle on top
- Roasted Pine nuts - to sprinkle on top
- Parmesan cheese - to sprinkle on top
The easiest way to make this soup is to start by cutting up all the ingredients. Once you are done cutting, you will find that this recipe is very straightforward and easy to make.
Peel and dice the butternut squash, as well as the courgettes (zucchini), carrots, onion and garlic. If you have difficulties with peeling and dicing the butternut squash than please, take a look at http://simplyrecipes.com/recipes/how_to_peel_and_cut_a_butternut_squash/
Heat the olive oil on medium heat. Add the garlic and red onion and gently fry without colouring until softened. Then add the roughly chopped butternut squash, courgette (zucchini), carrots and the teaspoons of oregano and sage as well as some salt and pepper. Stir for a minute or two and gently fry for 10 minutes. Now add the stock and bring to a boil.
Once boiling, reduce the heat and simmer for about 15 minutes or until the vegetables are tender. In the meantime cook the pasta al dente and set aside when done.
Now allow the soup to cool off for a minute and blend it into a smooth soup. Once smooth, season your soup with salt and pepper and add the pasta.
Before serving, reheat the soup, ladle into bowls and sprinkle some fresh basil, roasted pine nuts and Parmesan cheese on top.