Butternut Squash Noodle Soup

An easy, comforting recipe for butternut squash noodle soup with kale, ditalini pasta, and a flavorful, garlic and herb broth. Quick and easy, and perfect for cozy dinners. Vegetarian.

Hearty Butternut Squash Noodle Soup with Kale and Ditalini | via forkknifeswoon.com @forkknifeswoon

While I’ve still got a few more late-Summer recipes in store for you, I was feeling the cozy vibes this morning and decided to whip up a pot of this simple and comforting butternut squash noodle soup.

Think classic chicken noodle soup, but with sweet bits of tender, caramelized butternut squash instead of the chicken, along with al dente ditalini pasta and a few handfuls of leafy kale.

Cozy, hearty, flavorful Autumn goodness.

Hearty Butternut Squash Noodle Soup with Kale and Ditalini | via forkknifeswoon.com @forkknifeswoon
Hearty Butternut Squash Noodle Soup with Kale and Ditalini | via forkknifeswoon.com @forkknifeswoon

what you’ll love about this butternut squash noodle soup:

The base of this butternut squash noodle soup begins similarly to this lemony kale and white bean soup (one of my very favorites) – with good stuff like sautéed onion, fresh garlic, and dried herbs.

I start by quickly caramelizing the butternut squash in a bit of olive oil, adding flavor and texture, before the veggies simmer away in the garlicky, herby broth. A rich chicken or vegetable stock is key here, as it is with most broth-based soups, so choose the best you can find, or for an out-of-this-world version, make your own.

Rounding out the rest of the soup is fresh baby kale, and ditalini, that miniature, tubular macaroni pasta shape, that works so well in soups like this.

I know Labor Day weekend is just around the corner, and if it’s still really hot where you are, tuck this one away for cooler days ahead. Healthy, but still hearty, it’s the perfect soup to cozy up to on a chilly day.

Hearty Butternut Squash Noodle Soup with Kale and Ditalini | via forkknifeswoon.com @forkknifeswoon
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Hearty Butternut Squash Noodle Soup with Kale and Ditalini | via forkknifeswoon.com @forkknifeswoon

Butternut Squash Noodle Soup

  • Author: Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 Servings 1x

Scale

Ingredients

  • 1 Tbsp olive oil
  • 1 medium butternut squash, peeled and cubed
  • 1 large sweet or yellow onion, minced
  • 1/2 Tbsp fresh garlic, crushed
  • 1 Tbsp unsalted butter*
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried thyme
  • 1/8 tsp dried oregano
  • 5 cups rich chicken or vegetable stock
  • 1 cup dry ditalini (or other favorite) pasta
  • 2 cups (loosely packed) baby kale
  • kosher salt and freshly-ground black pepper, to taste

Instructions

  1. Heat the olive oil in a heavy-bottomed pot over medium heat until shimmering. Add the butternut squash, and cook, turning occasionally, until just beginning to brown and soften, about 4-5 minutes. Transfer the butternut squash to a plate.
  2. Add the onion to the pot, and cook, stirring occasionally, until soft and translucent, and just beginning to brown. Add the garlic, and cook for another minute or two. Add the butter, and as it melts, stir in the herbs. Let cook for another minute or two until the onions are lightly golden.
  3. Add the butternut squash back to the pot, along with the stock, and stir to combine. Cover, and bring the stock just to a boil, then turn the heat down to low, add the pasta, and let simmer uncovered for about 15 minutes, or until the pasta is cooked al dente. Season with salt and pepper, to taste.
  4. Add the kale, and continue to simmer until warmed through, about 3-5 minutes. Serve warm with crusty bread.

Notes

Make it vegan: omit the butter or use vegan butter (such as Earth Balance).

Make it gluten free: choose a gluten free pasta brand, such as Jovial.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

8 Comments

  1. 8.30.16
    Patty said:

    Can’t wait to try this one!! Love the idea of replacing chicken with butternut squash, for a change of pace!

    • 8.30.16
      Patty said:

      Tried to click on the 5th star and it wasn’t click-able for some reason?

      • 8.30.16
        Laura said:

        Hmmm… thanks for letting me know! I’ll look into it!

    • 8.30.16
      Laura said:

      Thanks, Patty! Hope you enjoy! 🙂

  2. 8.30.16
    Katrina said:

    Such an easy and scrumptious looking soup! This sounds awesome!

    • 8.30.16
      Laura said:

      Thank you so much, Katrina!! Hope you are enjoying this new chapter on the west coast! <3

  3. 8.29.16
    Joy said:

    Love those ditalini noodles! They remind me of alphabet soup from days long past. I can’t wait to make this!

Hi! I'm Laura, the food-obsessed cook, writer and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

The Fine Print

All photography and content is copyright Laura Bolton ©2020, and may not be used without permission.