Butternut With Celery Leaves

More from this source
Whole Foods Market
Nutrition per serving    (USDA % daily values)
CAL
477
FAT
48%
CHOL
41%
SOD
8%

Comments

Add a comment

Ingredients for 4 servings

Sea salt and ground black pepper, to taste

1 clove garlic, minced

1/2 pound Roma tomatoes

1 pound orecchiette pasta, cooked al dente

1/4 cup chopped fresh pale-green celery leaves

1/2 cup water

Freshly grated Parmigiano-Reggiano, to taste

3 to 4 tablespoons extra virgin olive oil

1 pound butternut squash, peeled and diced (about 1/2-inch)

1 onion, diced

You might also like

Butternut Cider Bisque
Framed Cooks
Skinny And Spiced Winter Squash Soup Ala Sting
The Skinny
Curried Butternut Soup Recipe
Gluten Free Goddess
Curried Butternut Soup- A Dairy-Free Recipe
Gluten Free Goddess
Easy Turkey Soup Recipe For The Crock Pot
Gluten Free Goddess
Chipotle Butternut Sqash Bisque
Food52
Honey Roasted Butternut Pumpkin Soup
Delicious Everyday
Creamy Curry Butternut Soup
Kath Eats Real Food
The Crisper Whisperer: Gingered Butternut Soup
Serious Eats
Butternut-Apple Soup With Maple Cream
Food52