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Butternut Squash Noodle Soup

This is a hearty noodle soup that uses caramelized butternut squash as the star. It's a one-pot meal with ditalini pasta, kale, and an herb-infused broth. This recipe makes a larger batch, serving about 8.
prep time:20 minutes
cook time:45 minutes
total time:1 hour 5 minutes
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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.

Notes

Pasta will absorb broth and thicken soup. Season generously as pasta and squash absorb salt.
Did you make this recipe?Let me know how you liked it below!