- 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
- Parmesan, freshly grated
Pour the oil into a large heavy-bottomed pot. Turn the heat to medium, and when oil starts to shimmer, add the onion. Cook, stirring often, until onion is soft, about ten minutes. Add the butternut squash, and cook for two minutes, stirring occasionally.
Pour in the wine and vegetable stock and add the bay leaf. Bring to simmer, and then reduce the heat to maintain a simmer. Cook for 10 minutes.
Remove a cup of the soup and puree it in a blender or with an immersion blender. Add this back to the pot. Turn the heat up to medium-high and add the pasta. Cook, stirring often, until pasta is al dente, about 10 to 12 minutes. Season to taste with salt.
Serve with freshly grated Parmesan and more salt, if needed.