This is a Gordon Ramsey recipe which I altered slightly. Was looking for something to use up the carrot and squash from the farmer's market - it was delicious!
The original recipe called for one red chili. I left that out because I thought the 2-year-old wouldn't go for it. Instead the adults added sriracha at the table.
Also, when eating the leftovers, I added one thigh of chicken, shredded, because I wanted something more meaty at that meal.
1 onion, chopped
2 garlic cloves, chopped
2 Tbsp olive oil
2 large carrots, peeled
1 medium butternut squash, peeled and deseeded
Sea salt and freshly ground black pepper
1 tsp dried thyme
(optional: 1 fresh chili, seeded and chopped, or 1/4 tsp dried crushed chillies)
750ml chicken or vegetable stock
75g dried spaghetti or small pasta shells
250 ml milk
Freshly grated Parmesan, to serve
Saute the onion and garlic in the oil over a medium heat for 5-7 minutes until soft. Chop the carrots and butternut squash into small cubes and add to the pan. Season and cook for another 6-7 minutes until the vegetables start to soften.
Stir in the thyme (and the fresh or dried chilli if you're using it), then pour in the stock. Stir and bring to the boil. Cover and simmer for 25-30 minutes until the carrots and squash are soft and beginning to break down.
Break the spaghetti into small pieces into the soup or add the pasta shells. Stir well and return to the boil. Simmer for about 10 minutes or until the pasta is cooked and the soup has thickened slightly. Add the milk. Return to simmer. Season with salt and pepper. Serve with grated Parmesan cheese on top.
The original recipe called for one red chili. I left that out because I thought the 2-year-old wouldn't go for it. Instead the adults added sriracha at the table.
Also, when eating the leftovers, I added one thigh of chicken, shredded, because I wanted something more meaty at that meal.
1 onion, chopped
2 garlic cloves, chopped
2 Tbsp olive oil
2 large carrots, peeled
1 medium butternut squash, peeled and deseeded
Sea salt and freshly ground black pepper
1 tsp dried thyme
(optional: 1 fresh chili, seeded and chopped, or 1/4 tsp dried crushed chillies)
750ml chicken or vegetable stock
75g dried spaghetti or small pasta shells
250 ml milk
Freshly grated Parmesan, to serve
Saute the onion and garlic in the oil over a medium heat for 5-7 minutes until soft. Chop the carrots and butternut squash into small cubes and add to the pan. Season and cook for another 6-7 minutes until the vegetables start to soften.
Stir in the thyme (and the fresh or dried chilli if you're using it), then pour in the stock. Stir and bring to the boil. Cover and simmer for 25-30 minutes until the carrots and squash are soft and beginning to break down.
Break the spaghetti into small pieces into the soup or add the pasta shells. Stir well and return to the boil. Simmer for about 10 minutes or until the pasta is cooked and the soup has thickened slightly. Add the milk. Return to simmer. Season with salt and pepper. Serve with grated Parmesan cheese on top.
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