Ingredients
Equipment
Method
- Preheat your oven to 400 degrees F. This is the first step to perfectly roasted squash. The high temperature will caramelize the natural sugars, enhancing the flavor.
- On a lined baking tray, place the seeded and sliced squash with the skin on. Roasting takes about 45 minutes, but keep an eye on it. You want the squash to be tender and easily pierced with a fork. The aroma that fills your kitchen is absolutely delightful!
- Once cooked, remove the squash from the oven and let it cool slightly. Then, scoop out the pulp into a bowl. You want it to be soft enough to mash easily.
- In a medium pot over low to medium heat, combine the roasted squash, 4 cups of vegetable broth, and chopped rosemary. Bring this mixture to a gentle boil. The colors will be vibrant, and the smell will be incredible!
- To achieve a creamy texture, use an immersion blender to puree the mixture. If you prefer a thinner consistency, feel free to add more vegetable broth until you reach your desired thickness.
- In another medium pot, bring water to a boil over medium-high heat. Add 1 teaspoon of salt to the water. Now it’s time to cook the pasta. Check the package for cooking times, and cook the pasta for 1 minute less than directed to ensure it stays al dente.
- Once cooked, drain the pasta and set it aside. You’ll be adding it to the soup shortly, and you want it to maintain its firm texture.
- Finally, mix the cooked pasta into the soup along with the ground pepper. Give it a good stir to combine all the flavors.
- To finish it off, drizzle with extra virgin olive oil before serving. It adds a lovely richness and ties all the components together beautifully. Serve hot, and enjoy!
Notes
Incorporate leftovers into salads or grain bowls for an easy lunch. If you have any extra vegetable broth, use it in other recipes to enhance the flavor.