BUTTERNUT SOUP
This is a filling soup thanks to the pasta, but it doesn’t feel heavy or stodgy. If you are making it for children, you can omit the wine.
SERVES 4
Preparation time: 10 minutes
Cooking time: 25 minutes
■ 2 tsp olive oil
■ 1 onion, peeled and finely chopped
■ 1 small butternut squash (peeled and cut into 1cm/½in cubes)
■ 80ml (3fl oz) white wine
■ 1.2 litres (2 pints) vegetable stock
■ 1 bay leaf
■ 100g (3½oz) soup pasta
■ Freshly grated Parmesan cheese to serve
1. Heat the oil in a large heavy-based saucepan, and cook the onion for about 10 minutes, stirring regularly until it is soft.
Add the cubes of butternut and turn in the pan for a couple of minutes. Pour in the wine and let it bubble up,
