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from Jessica's cookbook

Butternut Squash and Pasta Soup

     






Links:
seriouseats.com


Ingredients:
  • 1/2 tablespoon olive oil
  • 1/2 small onion, minced
  • 8 ounces butternut squash, peeled and chopped into 1/2-inch pieces
  • 1/4 cup white wine or dry vermouth
  • 2 1/2 cups vegetable stock
  • 1 bay leaf
  • 2 ounces small shaped pasta
  • salt
  • Parmesan, freshly grated
  • Preparation:

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      modified: 2012.01.30 | created: 2012.01.30





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