Butternut Squash Soup with Ditalini Pasta & Creamy Pesto

  • 130
    Calories
  • 4g
    Total Fat
  • 20g
    Total Carbohydrate
  • 4g
    Protein
Share
Print

Ingredients

Ingredients for 12 people

  • ½ box Barilla® Ditalini
  • 2 tablespoons extra virgin olive oil
  • ½ cup Vidalia onion, diced
  • 1 large butternut squash, peeled and diced
  • 2 quarts low sodium chicken broth
  • 2 ½ quarts water
  • 3 tablespoons Barilla® Creamy Ricotta & Pesto
  • Salt and pepper to taste

Instructions

  1. 1
    In a large skillet over medium heat cook onions in olive oil for 5 minutes.
  2. 2
    Add the butternut squash and increase the heat to high, caramelize for 5 minutes then cover with chicken broth and let it simmer for 10 minutes.
  3. 3
    In small batches purée the soup until smooth then add it back to the pan, add the water and bring to a simmer, season to taste.
  4. 4
    Add pasta and cook for half the recommended cooking time. Remove the soup from the flame, stir in the creamy pesto, and set aside for 30 minutes.

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies