Butternut Squash and Pasta Soup

Ingredients

• 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
• Salt
• Parmesan, freshly grated

Directions

1. Add the oil to a large pot with a heavy base and set it over medium heat. Once the oil looks glossy and hot, stir in the onion. Cook it, stirring frequently, until it has softened, about 10 minutes. Add the butternut squash and cook for 2 minutes, stirring now and then.
2. Pour in the wine and vegetable stock, then drop in the bay leaf. Bring the soup to a simmer, then lower the heat so it keeps bubbling gently. Cook for 10 minutes.
3. Scoop out a cup of the soup and blend it until smooth, either in a blender or with an immersion blender. Stir the pureed soup back into the pot. Increase the heat to medium-high, then add the pasta. Cook, stirring often, until the pasta is al dente, about 10 to 12 minutes. Add salt to taste.
4. Ladle into bowls and finish with freshly grated Parmesan, plus more salt if it needs it.