This is a quick and easy whole meal-in-a-bowl. Especially great when there is a sick someone in the house during cold and flu season. This soup will cure what ails you.
If you are not sick, it is a good prevention soup, so full of nutrients. It also takes no time at all to make, so it is good for those nights when you are on the run. The pan-fried Butternut Squash gives the soup an added rich flavour.
BIG BOWL SOUP WITH PASTA, PAN-FRIED BUTTERNUT SQUASH AND GARDEN FRESH GREENS
This soup is guaranteed to heat up your heart and soul!
- 4 cups chicken or vegetable stock
- 1/2 package Kamut penne pasta or any noodle
- 1 butternut squash
- 1 Tbsp olive oil
- 1/2 tsp crushed chili peppers (optional)
- 2 eggs beaten, (yolks optional)
- 1 bunch of greens, Bok choy, tatsoi, swiss chard, spinach or a combination
Slice the top cylindrical part of butternut squash in 1/4” round slices and peel off skin. Using a skillet, drizzle oil in the pan and bring to medium-high heat. Place squash rounds in the pan, sprinkle chili peppers over the squash, and allow squash to brown on both sides, 5-6 minutes per side.
Beat eggs until frothy, gently and slowly drizzle into hot broth, stirring constantly but gently to allow egg to form into ribbons. Allow broth to simmer.
Into the soup pot which is simmering, place the cooked pasta and stir. Top with the lightly browned squash rounds. Chop into 1” pieces, the greens of your choice. Toss the greens over the squash. Cover soup pot and simmer for 5-10 minutes just so the greens become wilted and slightly crunchy. Stir soup gently to incorporate flavours and serve in large soup bowls with a crust of bread, and you have a quick, filling, heart and body warming lunch or dinner.
I love to drizzle a bit of sesame oil on top just before serving. The aroma is fabulous and the soup takes on a whole new dimension with Asian overtones.
Some folks like to add a bit of hot sauce or hot chili oil in individual bowls, served to taste.
Enjoy this soup. You will be glad you made it!