# Comforting and Nourishing Soup

A very comforting and nourishing soup that was one of the most popular recipes from 2024.

- Servings: 4 servings
- Total time: 18 min
- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

- 3 onions, peeled, halved and sliced into thirds
- 1 small butternut squash, peeled and sliced into cubes
- 1 tsp chilli powder
- 4 garlic cloves
- 2 sprigs fresh thyme leaves
- 2 tbsp olive oil
- 4 garlic cloves, sliced
- 2 sprigs rosemary
- 2 sprigs sage
- 2 sprigs thyme
- 1 parmesan rind
- 1.4 L vegetable or chicken stock
- 2 tbsp sherry vinegar
- 1 lemon zest
- 0.5 lemon lemon juice
- 200 g short pasta
- 6 leaves cavolo nero, stems removed and sliced
- 100 ml double cream
- 0.33 cup parmesan
- Salt
- Pepper
- olive oil
- parmesan
- black pepper
- extra virgin olive oil

## Instructions

1. Set the oven to 190C.
2. Place butternut squash, onion and garlic into a roasting tin and season with thyme, chilli powder, salt, pepper and drizzle with olive oil.
3. Mix everything together and place in the middle (not top) of the oven until golden (approx 18 mins).
4. Place a dutch oven/ deep saucepan on a medium heat and drizzle the base with olive oil.
5. Add the sliced garlic followed by salt, rosemary, thyme, sage leaves and parmesan rind.
6. Let this all infuse for a couple of minutes but don’t let the garlic burn.
7. Pour in the stock, add the lemon zest, lemon juice, sherry vinegar and season with salt and pepper.
8. Return the lid and let this simmer gently for a couple of minutes.
9. Add the pasta.
10. When the pasta is al dente add the cavolo nero and let this cook for a couple of minutes.
11. Remove from the heat and add the roasted veggies to the soup.
12. Squeeze in the roasted garlic.
13. Season again at this point and you can add more lemon juice if needed.
14. Stir in the cream and parmesan.
15. Serve instantly in bowls with a grating of parmesan, some black pepper and a drizzle of extra virgin olive oil.

## Equipment

- oven
- roasting tin
- dutch oven/deep saucepan

## Tips

- Don’t let the garlic burn when infusing.
- You can remove the sprig of thyme and rosemary after adding pasta, but keep the sage leaves.
- Squeeze in the roasted garlic.
- Season again after adding roasted veggies and add more lemon juice if needed.

## Source

- Original video: https://www.instagram.com/reel/DPhQcxijOhp/?igsh=MXgwZTE2cHphNWtrdQ==
- Recipe page: https://www.cliprecipe.com/recipe/ea25e6be-973c-4024-84d8-348736bc8f8e
- Extracted: 2026-03-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt