Description
A creamy and comforting Butternut Squash Soup paired with spooky black-dyed bowtie pasta bats, perfect for a festive and fun meal. The smooth butternut squash soup is seasoned with garlic, onion, and cream cheese, while the pasta adds a playful touch with its striking black color and creative eyes made from cream cheese and peppercorns.
Ingredients
Soup Ingredients
- 1 tbsp extra virgin olive oil
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 4 cup butternut squash, cubed
- 3 cup chicken broth
- 4 oz cream cheese
- ½ tsp salt
- ¼ tsp pepper
Pasta Ingredients
- 1 cup bowtie pasta
- ½ cup water
- Black food coloring (quantity as needed)
- Leftover cream cheese (for eyes)
- Peppercorns or small pieces of pasta (for pupils)
Instructions
- Heat oil: Heat the olive oil over medium-high heat in a dutch oven until shimmering.
- Sauté onion: Add the chopped onion and cook, stirring occasionally, until the onion is tender and transparent, about 5 minutes.
- Add garlic: Stir in minced garlic and cook for an additional 1 minute, releasing its aroma but not browning.
- Cook squash: Add the cubed butternut squash and chicken broth. Cover the pot and simmer on medium-low heat for about 25 minutes, or until the squash is tender and easily pierced with a fork.
- Puree soup: Remove the pot from heat and allow the soup to cool slightly. Carefully transfer the soup to a blender or food processor and purée until smooth and creamy.
- Finish soup: Return the puréed soup to the pot and gently reheat. Stir in the cream cheese, salt, and pepper until the cream cheese is fully incorporated and the soup is smooth.
- Cook pasta: In a separate pot, prepare the bowtie pasta according to package instructions until al dente. Drain and rinse the pasta under cold water to cool.
- Dye pasta: Place the cooled pasta into a large ziplock bag. Add black food coloring to the bag and swish the pasta around carefully until all pieces are evenly coated. Let the pasta sit in the dye for about 5 minutes.
- Rinse dyed pasta: Strain the dyed pasta in a colander and rinse under cold water until the water runs clear, preventing excess dye from coloring the soup or plate.
- Create pasta bats: Using leftover cream cheese, create small eyes on the dyed pasta shapes. Add peppercorns or small pieces of pasta as pupils to give the pasta a bat-like appearance.
- Serve: Ladle the warm butternut squash soup into bowls and place the black pasta bats on top as a decorative and tasty garnish. Serve immediately.
Notes
- The soup can be made vegan by substituting chicken broth with vegetable broth and using vegan cream cheese.
- Be careful when blending hot soup to avoid burns—blend in batches if necessary.
- Use food-safe gloves when handling food coloring to prevent staining hands.
- For a smoother soup texture, strain the puréed soup before reheating if desired.
- The black food coloring can be substituted with squid ink for a natural alternative but will alter flavor.
- Leftover soup can be stored in the refrigerator up to 3 days or frozen for longer storage.
- Adjust seasoning to taste, especially salt, depending on the sodium content of the broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
