Butternut Squash and Pasta Soup
found in Starters - Soup
 | Vegetarian |  | Nut Free |  | Gluten Free |
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Prep: 25 minutes
Cook: 20 minutes
Difficulty:
Easy
This soup makes a lovely lunch or supper. You could make it in advance and re-heat it.
Ingredients
- 2 tbsp sunflower oil
- 1 red onion, chopped
- 1 garlic clove, finely chopped
- 500g butternut squash, flesh only, cubed
- 1 tsp smoked paprika
- 2 tbsp tomato puree
- 1 tsp oregano
- 100g lentil, rinsed
- 800ml vegetable stock, made with 1 stock cube
- 4 tbsp creme fraiche
- 100g conchigliette
Directions
1
Heat the oil in a pan and cook the onion until soft and translucent. Add the garlic and cook for another minute.
2
Add the squash, paprika, tomato puree, oregano, lentils and 500ml of the stock. Bring to the boil, then cover and simmer for 30 minutes. Set the remaining stock aside.
3
Add the reserved stock to the pan, then puree with a hand-held blender. Return to the heat and stir in 3 tbsp of the creme fraiche. Season to taste.
4
Cook the pasta according to packet instructions. Add to the soup. Divide the soup between four bowls and swirl in the remaining creme fraiche. Serve with bread.
