Ingredients (8 servings)
- 2 Tbsp olive oil
- 1 large butternut squash, peeled, seeded, and cut into 1/2-inch cubes
- 2 large yellow onions, diced
- 6 cloves garlic, minced
- 2 Tbsp unsalted butter
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 8 cups chicken or vegetable stock
- 1 lb dry ditalini pasta
- 4 cups baby kale
- Kosher salt and freshly ground black pepper
Build the Soup Base
Heat the olive oil in a large Dutch oven over medium-high heat. Add the cubed butternut squash in a single layer – you may need to do this in batches. Cook, stirring only occasionally, for ~7-10 minutes, until the squash is well-browned and caramelized on the edges.
Getting a good sear on the squash is key – this step develops a deep, sweet flavor that makes the whole soup better.
Remove the caramelized squash from the pot and set it aside.
Reduce the heat to medium, add the diced onion to the same pot, and cook for ~5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Add the butter to the pot. Once it melts, stir in the dried rosemary, thyme, and oregano. Let the herbs toast for about 30 seconds to wake up their flavor.
Simmer and Finish the Soup
Return the butternut squash to the pot and pour in the stock. Scrape the bottom of the pot with a wooden spoon to lift up any browned bits. Bring the soup to a boil, then reduce the heat to a steady simmer.
Stir in the dry ditalini pasta and let the soup simmer, uncovered, for about 15-20 minutes. Stir it occasionally to prevent the pasta from sticking to the bottom. The soup is ready for the next step when the pasta is cooked al dente.
The pasta will absorb a good amount of the broth and thicken the soup.
Taste the soup and season it with salt and pepper. Be generous here, as the pasta and squash will have absorbed some of the salt.
Stir in the baby kale and let it cook for just a couple of minutes until it wilts into the hot broth.
Ladle the soup into bowls and serve it hot, maybe with some crusty bread on the side for dipping.
Butternut Squash Noodle Soup
Ingredients
Ingredients (8 servings)
- 2 Tbsp olive oil
- 1 large butternut squash peeled, seeded, and cut into 1/2-inch cubes
- 2 large yellow onions diced
- 6 cloves garlic minced
- 2 Tbsp unsalted butter
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 8 cups chicken or vegetable stock
- 1 lb dry ditalini pasta
- 4 cups baby kale
- Kosher salt and freshly ground black pepper
Instructions
- Heat olive oil in Dutch oven over medium-high heat.
- Cook butternut squash in batches until browned and caramelized, 7-10 minutes. Remove and set aside.
- Reduce heat to medium, cook onions until translucent, 5-7 minutes.
- Add garlic, cook 1 minute.
- Add butter and dried herbs, toast 30 seconds.
- Return squash to pot, add stock, scrape bottom to deglaze.
- Bring to boil, reduce to simmer.
- Add ditalini pasta, simmer uncovered 15-20 minutes until al dente.
- Season with salt and pepper.
- Stir in kale until wilted, 2 minutes.
- Serve hot.
