Butternut Squash and Pasta Soup
found in Starters - Soup
|Vegetarian||Nut Free||Gluten Free|
Prep: 25 minutes
Cook: 20 minutes
This soup makes a lovely lunch or supper. You could make it in advance and re-heat it.
- 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
Heat the oil in a pan and cook the onion until soft and translucent. Add the garlic and cook for another minute.
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.
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.
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.