Butternut Squash Soup Recipe
Summer Squash Soup with Pasta and Parmesan
Squash soup is usually prepared for a cold autumn evening, but there's nothing stopping you from preparing a summer dish, using all the fresh summer herbs.
This recipe serves 4 people.
Ingredients
2 cups of chopped squash
6 cups chicken broth
3 cups of water
2 1/4 cups uncooked farfalle
2 cups finely chopped zucchini
1 tablespoon fresh lemon juice
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/2 teaspoon freshly ground black pepper
2 ounces of grated Parmigiano-Reggiano cheese
1/4 cup thinly sliced fresh basil
Fresh parsley
Fresh basil
Method
1. Add the broth and water to a Dutch over and bring to the boil. Add the pasta and cook until almost done (around 8 minutes)
2. Add the squash, zucchini, parsley, basil, lemon juice, thyme, oregano and pepper. Reduce the heat and allow to simmer for 5 minutes, or until the pasta is done and squash is soft and tender.
3. Add to individual bowls and serve with a sprinkle of basil and cheese.
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