11/01/2026
Soup Season Is Here
Recipe:
1 tablespoon olive oil
2 tablespoons butter
1 small yellow onion, diced
3 cloves garlic, minced
3 cups butternut squash, peeled and cubed
4 cups chicken broth (or vegetable broth)
1 cup water, plus more as needed
1 teaspoon Italian seasoning
½ teaspoon dried thyme
½ teaspoon smoked paprika
Salt and black pepper, to taste
2 cups dry farfalle (bow-tie pasta)
¾ cup heavy cream
½ cup freshly grated Parmesan cheese
2 handfuls fresh baby spinach (optional)
1. Sauté the aromatics
Heat olive oil and butter in a large pot over medium heat. Add onion and cook 3–4 minutes. Stir in garlic and cook another 30 seconds.
2. Cook the squash
Add cubed squash, broth, water, Italian seasoning, thyme, paprika, salt, and pepper. Bring to a boil, then simmer 12–15 minutes until the squash is fork-tender.
3. Add the farfalle
Stir in the dry pasta and simmer uncovered for 10–12 minutes, or until tender. Stir frequently and add a splash of broth or water if needed.
4. Make it creamy
Reduce heat to low. Stir in heavy cream, Parmesan, and spinach. Cook another 2–3 minutes until the spinach wilts and the soup is creamy.
This original video was produced by Network Media LLC and Olivia
