Butternut Squash Soup with Ditalini Pasta & Creamy Pesto

Blue Box Ditalini

Made with

Barilla Ditalini

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Prep
Cook
Skill
Casual
130
Calories
4g
Total Fat
20g
Total Carbohydrate
4g
Protein

Ingredients 12 Servings

  • 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 and Arugula Pesto
  • Salt and pepper to taste
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Instructions

  • In a large skillet over medium heat cook onions in olive oil for 5 minutes.
  • 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.
  • 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.
  • 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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