Butternut Squash Soup with Ditalini Pasta & Creamy Pesto

  • 130
  • 4g
    Total Fat
  • 20g
    Total Carbohydrate
  • 4g


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


  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.

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