Nigella's Butternut and Pasta Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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wintery soup based on recipe in 'How to Eat'. Ingredients:
600 ml stock |
250 g butternut squash, diced |
3 spring onions |
1 tbsp olive oil |
60 ml white wine |
50 g macaroni pasta |
1/2 oz cheddar cheese |
Directions:
1. Dice squash and make stock.
2. Heat oil over medium heat.
3. Snip in onions and cook for 3-5 minutes.
4. Add squash and cook for a couple of minutes.
5. Add white wine (or vermouth) until it bubbles.
6. Add stock, bring to simmer and simmer for 10 minutes.
7. Remove a ladle or two and smoosh up. Return to pan.
8. Add pasta and raise heat to high.
9. Cook for 10-12 minutes until pasta is soft.
10. Ladle into bowl and sprinkle with cheese
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