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Roast butternut squash, kale and orzo soup

Name: Roast butternut squash, kale and orzo soup
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: Serves 6
Cuisine: Italian recipes
Ingredients: 1kg squash; 2 fresh rosemary sprigs; 1 red chilli, finely chopped; Glug olive oil, plus extra for frying; 200g orzo pasta; 1 onion, sliced; 2 garlic cloves, crushed; 1.5 litres fresh vegetable stock; 200g curly kale, roughly chopped; Juice of 1 lemon; Parmesan, grated, to serve; Crusty bread to serve

Published: 31 Oct 13
Updated: 18 Mar 24

A quick and easy vegetarian butternut squash soup using kale and orzo pasta.

Easy
November 2013

Test kitchen approved

Serves 6
Hands-on time 30 minutes, oven time 30 minutes

A quick and easy vegetarian butternut squash soup using kale and orzo pasta.

Vegetarian recipes

Nutrition: per serving

Calories: 339kcals
Fat: 5.9g (1.6g saturated)
Protein: 14.2g
Carbohydrates: 56.7g (10.3g sugars)
Fibre: 7.5g
Salt: 0.7g

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Ingredients

1kg squash
2 fresh rosemary sprigs
1 red chilli, finely chopped
Glug olive oil, plus extra for frying
200g orzo pasta
1 onion, sliced
2 garlic cloves, crushed
1.5 litres fresh vegetable stock
200g curly kale, roughly chopped
Juice of 1 lemon
Parmesan, grated, to serve
Crusty bread to serve

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Peel, deseed and cut the squash into bite-size pieces. Put in a roasting tin with the rosemary sprigs and chilli, then toss with a glug of olive oil. Season well and roast for 30 minutes until tender and golden.
Meanwhile, bring a large pan of salted water to the boil and add the orzo pasta. Simmer for 6-7 minutes until tender, then drain and refresh under cold running water.
In a large saucepan, fry the onion in a little olive oil for 10 minutes until soft. Add the garlic and fry for a further 30 seconds. Pour in the stock, cover and bring to the boil. Add the kale, season well, then simmer for 5 minutes. Add the orzo, roasted squash and lemon juice.

Serve sprinkled with grated parmesan, with a hunk of fresh crusty bread.

Recipe from November 2013 Issue

Nutrition

Nutrition: per serving

Calories: 339kcals
Fat: 5.9g (1.6g saturated)
Protein: 14.2g
Carbohydrates: 56.7g (10.3g sugars)
Fibre: 7.5g
Salt: 0.7g

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Published: 31 Oct 13
Updated: 18 Mar 24

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Julesie H says:

22nd Feb 2016 at 8:47 pm

Filling, quick & cheap to make, I added a tin of chopped tomatoes and left out the lemon.

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