Butternut Squash Pasta Soup

Ingredients

• 2 lbs (900g) Butternut squash
• 7 oz (200g) Pancetta (cut into cubes or strips)
• 1 ½ cups (210g) Ditalini pasta ((can use any small pasta shape))
• 6 and 1/4 cups (1.5 litres) low-sodium chicken stock ((can also use vegetable stock))
• 2 garlic cloves (finely chopped)
• 2 sprigs Rosemary (roughly chopped)
• 5-6 sage leaves (roughly chopped)
• Parmigiano Reggiano (for serving)
• Olive oil (if needed)
• salt

Steps

1. 1

   Trim the skin from the squash and cut it into 2cm (¾ inch) sized cubes. Finely chop the garlic and roughly chop both the rosemary and sage. Set it all aside.

2. 2

   Heat a large pan on a medium heat and add the pancetta. Fry until just browned and crispy then remove it with a slotted spoon and set it aside.

3. 3

   Add the cubed squash to the pancetta fat (add olive oil if needed) and saute the squash for 1 minute. Add the garlic and herbs and saute everything together for 1-2 minutes.

4. 4

   Next, add the stock and bring to a simmer. Let the squash cook in the stock, uncovered until soft (about 10-15 minutes). When the squash is soft you can use the back of a wooden spoon to break some of it up for a creamier consistency. Taste the soup just before adding the pasta and add salt if needed.

5. 5

   When the squash is ready, add the pasta and cook until al dente. When the pasta is ready, add half of the pancetta back into the soup and serve in bowls.

6. 6

   Top each bowl with more crispy pancetta and a grating of Parmigiano Reggiano.