Butternut and Pasta Soup

Name: Butternut and Pasta Soup
Yield: Serves 2
Ingredients: ½ tablespoon olive oil; 60 g ditalini or other soup pasta; 600 ml stock; 1 bay leaf; 60 ml white wine or vermouth; 250 g butternut squash, peeled and cut in 1 cm cubes; ½ small onion, chopped very finely

Preparation info

Serves
2

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

This is robuster stuff altogether: I make it for lunch when it’s cold and I want to cook something easy but with some distracting chopping involved. My usual, the Marigold vegetable bouillon powder, is pulled out here.

Ingredients

½ tablespoon olive oil
½ small onion, chopped very finely
250 g

Vegan
Soup

Method

Put the oil in a biggish, heavy-bottomed pan on the hob and when hot add the onion. Cook for about 10 minutes, stirring regularly, until soft, then add the cubes of butternut and turn well in the pan for 2 minutes. Pour in the wine, let it bubble up, then add the stock and bay leaf. Bring to simmering point, then leave to simmer away for about 10 minutes. Take out a ladleful, purée it, then put