114.5 ounce candiced fire roasted tomatoes, regular is fine as well
6 to 7cupsvegetable broth, start with 6 and add more if needed
salt and pepper, to taste
¾cuporecchiette pasta, or another comparable pasta of your choice
¼cupheavy cream, optional
4cupskale, I used lacinato kale, roughly chopped
Optional Topping:
freshly grated Parmesan cheese
Equipment
1 Large Pot or Dutch Oven
Instructions
Heat a good drizzle of oil in a large pot or Dutch oven over medium-low heat. Add in the butternut squash and onions. Sauté until the vegetables start to soften, about 5 minutes.
Stir in the garlic, dried Italian herb seasoning, smoked paprika, garlic powder, and saute until fragrant, about 1 minute. Stir in fire roasted tomatoes and vegetable broth and cover the pot.
Increase the heat to medium and simmer until the butternut squash is just fork-tender, about 15 minutes or so. Uncover the pot. Taste your broth and add in salt and pepper to taste.
Stir in the orecchiette pasta and cook just until al dente, about 15 minutes. If using a different pasta, cook to the time stated on the package.
Turn the heat down to low. Once settled, stir in the heavy cream (if using) and kale and cook until the kale is wilted, about 2 to 3 more minutes. Adjust the broth levels, if needed. Taste and add more salt and pepper, if needed. Ladle into bowls and serve. Enjoy!
Notes
Keep in mind, like most of my soups that involve pasta/rice, you may need to add more broth or water the longer it sits and absorbs the broth.