Nigella Lawson's Butternut and Pasta Soup

This is robuster stuff altogether: I make it for lunch when it's cold and I want to cook something easy but with some distracting chopping involved. My usual, the Marigold vegetable bouillon powder, is pulled out here.

Serves 2
Contains Dairy to finish
Vegetarian

Ingredients


• 1/2 tbsp olive oil
• 1/2 small onion, chopped very finely
• 250g butternut squash, peeled and cut in 1cm cubes
• 60ml white wine or vermouth
• 600ml stock
• 1 bay leaf
• 60g ditalini or other soup pasta

Instructions


1. Put the oil in a biggish, heavy-bottomed pan on the ho and when hot add the onion. Cook for about 10 minutes, stirring regularly, until soft, then add the cubes of butternut squash and turn well in the pan for 2 minutes.
   
   
2. Pour in the wine, let it bubble up, then add the stock and bay leaf.
   
   
3. Bring to simmering point, then leave to simmer away for about 10 minutes.
   
   
4. Take out a ladelful, puree it, then put it back in the pan.
   
   
5. Turn up the heat and add the ditalini. Coook for about 10-12 minutes until the pasta is cooked, then ladle this thick, sweet tew soup into your bowl. Grate parmesan over as you eat.

Copyright Nigella Lawson