Let me take you back to one of those rainy Tuesday evenings. the kind where your body aches for warmth and your soul feels like it’s running a few minutes behind. That was the night I stumbled upon Nigella Lawson’s Butternut and Pasta Soup. Now, if you’re familiar with Nigella, you’ll know she has a way of making food feel like an act of self-love rather than just something to eat. Her butternut and pasta soup is no different.
It’s humble. Almost shy. A dish that doesn’t show off but surprises you with just how right it feels. Creamy without cream, comforting without heaviness and somehow elegant in its simplicity. It starts with sweet, roasted butternut squash and ends with tiny pasta pearls that remind me of childhood dinners. But don’t mistake simple for boring. this soup feels like a blanket for your insides.
I remember the first spoonful I had-steam fogging up my glasses, the smell of thyme and garlic rising up. It tasted like home, even though I’d never had anything like it before.
Nigella Butternut And Pasta Soup Recipe
Ingredients Needed
This soup doesn’t ask for much but what it does ask for. it wants in full.
- Butternut squash (around 1kg / 2.2 lbs) – peeled, seeded and chopped. Sweet, earthy and the heart of the soup. I always buy a little extra to roast on the side-can’t help myself.
- Olive oil – for roasting and sautéing. Go for something good; it makes a difference here.
- Garlic (2-3 cloves) – minced. If you love garlic, go heavy. I always do.
- Thyme (fresh or dried). It adds this whisper of woodsy comfort that warms everything up.
- Vegetable or chicken broth (about 1.5 liters / 6 cups) – I’ve used both; homemade broth elevates this to another plane but a good-quality store-bought version works beautifully.
- Small pasta (about 100g / 3.5 oz) – think ditalini, orzo or even little stars. I’ve even broken spaghetti into tiny pieces when that’s all I had.
- Salt and pepper – to taste. I like a good grind of black pepper for that earthy kick.
- Optional: Grated Parmesan and a drizzle of chili oil to finish. Trust me, the extra flair is worth it.
Equipment Needed
Honestly, you won’t need much. One of the reasons I return to this soup is because it doesn’t take over the kitchen.
- A large baking tray. for roasting the squash.
- A large pot or Dutch oven – something that holds heat well and makes you feel like a grown-up cook.
- A blender or immersion blender – for that silky-smooth finish.
- A wooden spoon and a ladle – staples, really.
- A sharp knife and chopping board. and if your knife is a bit dull, consider this a gentle nudge to sharpen it. Makes prep a joy.
Instructions To Make Nigella Lawson’s Butternut And Pasta Soup
Step 1: Roast the Squash
Preheat your oven to 200°C (400°F). Toss your butternut squash cubes with olive oil, salt, pepper and some of the thyme. Roast for about 30-40 minutes, until golden, caramelized and your kitchen smells like a rustic Tuscan farmhouse. I usually sneak a few cubes straight off the tray before they even make it into the soup. No regrets.
Step 2: Sauté the Aromatics
In your soup pot, heat a tablespoon of olive oil over medium heat. Add the minced garlic and the rest of the thyme. Stir it lovingly for a minute or two. until your kitchen does that thing where it smells better than any scented candle ever could.
Step 3: Add the Roasted Squash & Broth
Tip in your roasted squash. Pour in the broth. Bring it to a gentle boil, then lower the heat and let it simmer for about 10 minutes. This is the part where everything comes together and the flavors start whispering secrets to each other.
Step 4: Blend
Use your immersion blender to puree the soup directly in the pot. If you’re using a stand blender, blend in batches and be careful (hot soup + tight lids = disaster). You’re aiming for silky, not baby food. Add a splash of water if it’s too thick. it should be pourable but still creamy.
Step 5: Cook the Pasta Right in the Soup
Return the soup to a gentle simmer. Add your pasta and cook until just al dente-around 8-10 minutes, depending on the shape. Stir often so it doesn’t stick. This is the magical part: the pasta absorbs all that squashy goodness, plumping up like little golden pillows.
Step 6: Season and Serve
Taste. Adjust salt. Add pepper. Sometimes I squeeze a bit of lemon for brightness. Ladle it into bowls, top with Parmesan, maybe a drizzle of chili oil if you’re feeling bold. A slice of sourdough never hurts.
What I Learnt
I didn’t expect a soup to teach me about patience. But there’s something about the rhythm of this recipe. the slow roast, the gentle simmer. that pulls you into a more mindful way of cooking. It’s the kind of dish that invites you to be present.
I also learned that sometimes, depth doesn’t come from complexity. This soup isn’t full of fancy techniques or hard-to-find ingredients. Its richness comes from care. Roasting the squash instead of boiling it brings out all these toasty caramel notes. Letting the pasta cook in the soup instead of separately makes every bite feel like a hug. It’s a gentle reminder that slowing down often makes everything taste better.
And perhaps most surprising of all: I learned that soup can be a full meal that satisfies everything. It fills you up, yes. but it also tucks you in emotionally.
FAQs
What Makes Nigella Lawson’s Butternut And Pasta Soup So Special?
This soup is all about comfort-creamy, slightly sweet butternut squash paired with pasta in a rich, fragrant broth. Nigella adds a twist with garlic, onion, and a dash of stock to really bring out those cozy flavors. It’s simple yet luxurious, and perfect for chilly evenings.
Can I Make Nigella Lawson’s Butternut And Pasta Soup Ahead Of Time?
Yes, absolutely! In fact, this soup only gets better the next day. The flavors meld together, and you can easily store it in the fridge for up to three days. Just reheat it gently, and if it thickens up, add a splash of water or stock to loosen it up.
What Can I Substitute For The Pasta In Nigella Lawson’s Butternut And Pasta Soup?
If you’re looking to swap out pasta, you can use any small grain like quinoa or rice, or even swap in some lentils for added protein. The soup is super versatile, so feel free to get creative based on what you’ve got in the pantry!
