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 and vegan/gluten free friendly.

A white bowl of butternut squash noodle soup with kale and ditalini pasta on a linen tablecloth.

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.

A white bowl of butternut squash noodle soup with kale and ditalini pasta on a linen tablecloth.

Why you’ll love 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, which 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. Enjoy!!

Closeup of a white bowl of butternut squash noodle soup.

Butternut squash noodle soup ingredients:

This cozy butternut squash soup recipe is rustic and healthy yet full of flavor. Because this soup is so simple, using high-quality ingredients, especially when it comes to the broth, makes a huge difference. If you have homemade stock on hand, now is the time to use it! Here’s what else you’ll need:

  • butternut squash: of course! The squash adds vibrant color, lots of fall flavor, and a hearty, healthy boost to this vegetarian soup.
  • olive oil and butter: we’ll use both extra-virgin olive oil and butter for extra layers of flavor. For a plant based version you can simply use all olive oil or a vegan butter.
  • onion and garlic: forms the flavor base of the soup broth. Feel free to also add more aromatic veggies like diced carrots or celery.
  • herbs: this soup has Tuscan inspiration thanks to rosemary, thyme, and oregano. You can also use fresh!
  • chicken or vegetable stock: use a really good, rich stock or even bone broth for the best overall flavor. Homemade is always best if you have it.
  • pasta: I love ditalini pasta in soups, but any small macaroni pasta will work.
  • kale: for earthy freshness and a nutritional boost. I prefer to use baby kale or roughly chopped Lacinato kale, but feel free to substitute your favorite greens.
  • salt and pepper: to make all the other flavors shine.

Find all the exact measurements and recipe instructions below.

A white bowl of butternut squash noodle soup with kale and ditalini pasta on a linen tablecloth.

Butternut Squash Soup FAQs

Can I use roasted butternut squash?

Sure! While the recipe is written for sautéing the squash in the pan, I often make this soup both ways. Roasting adds a bit more caramelization and is a great way to repurpose extra roasted veggies. After peeling and seeding the butternut squash, cut it into bite sized cubes, toss with olive oil, season generously with salt and pepper, and roast at 400℉ for 25-30 minutes until golden and tender. It will continue to soften in the soup.

What to serve with this butternut squash soup recipe?

Served simply with a hunk of sourdough alongside to sop up any leftover broth, and this is a perfect cozy fall/winter meal. It’s a deceivingly hearty soup as is, thanks to the butternut squash and pasta, but for more bulk or protein you could add some roast chicken, sausage, or beans. Or serve it with a simple green salad. And a dusting of fresh parmesan is always lovely too.

And be sure to try these other cozy Fall soup recipes too:

If you make this butternut squash soup recipe, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked it! ★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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A white bowl of butternut squash noodle soup with kale and ditalini pasta on a linen tablecloth.

Easy Butternut Squash Noodle Soup


  • Author: Laura Bolton
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 Servings 1x
  • Diet: Vegetarian

Description

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 and vegan/gluten free friendly.


Ingredients

Scale
  • 1 Tbsp olive oil
  • 1 medium butternut squash, peeled, seeded and cubed
  • 1 large yellow or sweet onion, minced
  • 1/2 Tbsp fresh garlic, crushed
  • 1 Tbsp unsalted butter ¹
  • 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 pasta ²
  • 2 cups baby kale leaves
  • 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 caramelize 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 color. Add the garlic, and cook for another minute or two.
  3. Add the butter, and as it melts, stir in the herbs. Let cook for another minute or two until the onions are lightly golden.
  4. 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.
  5. Add the kale, and continue to simmer until warmed through, about 3-5 minutes. If using a more delicate green, such as spinach, add right before serving. Serve warm with crusty bread. Enjoy!!

Notes

¹ Make it vegan: use all olive oil, omit the butter completely, or use vegan butter (such as Earth Balance spread).

² Ditalini is a favorite pasta shape for soups, but feel free to use another small macaroni shape. For a gluten free soup, simply swap the pasta for a gluten free version such as Jovial.

³ Feel free to substitute spinach, Swiss chard, or your favorite tender green for the kale.

  • Category: Soup, Savory
  • Method: Stovetop
  • Cuisine: American

Keywords: butternut squash noodle soup, butternut squash soup recipe, ditalini, butternut squash and kale, vegetable noodle soup, vegan, fall vegetable, tuscan

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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.

All photography and content copyright Laura Bolton ©2021.