- 1 large Onion, chopped
- 2 cloves Garlic, chopped
- 4 cups Mushrooms, sliced
- 2 cups Butternut Squash, cubed and roasted
- 2 cups Fresh Parsley, leaves and stems, chopped
- 2 cups Chicken Stock
- 1 cup Boiling Water
- 8 ounces Pasta, small noodles of your choice
In a large soup pot sauté onions, garlic, and mushrooms until golden brown.
Add squash, chicken stock, and water.
Bring to a simmer then add in butternut squash and parsley.
In a separate pot boil water and cook pasta according to package directions.
Drain half the pasta water and pour pasta and remaining liquid into the soup pot.
Stir together and serve with crusty bread.