Description
A cozy and creamy butternut squash soup that’s perfect for Halloween! Topped with black pasta bats and cream cheese eyes, it’s a fun and spooky twist on a fall classic.
Ingredients
For the Soup:
1 tbsp extra virgin olive oil
1 cup onion, chopped
3 cloves garlic, minced
4 cups butternut squash, cubed
3 cups chicken broth
4 oz cream cheese
1/2 tsp salt
1/4 tsp pepper
For the Pasta Bats:
1 cup bowtie (farfalle) pasta
1/2 cup water
Black food coloring
Leftover cream cheese (for eyes)
Peppercorns or pasta bits (for pupils)
Instructions
Make the Soup:
Heat olive oil in a Dutch oven over medium-high heat.
Sauté chopped onion until tender and transparent.
Add minced garlic and cook for another minute.
Add cubed butternut squash and chicken broth. Cover and simmer for 25 minutes, until squash is tender.
Let the soup cool slightly, then purée using a blender or food processor.
Return the soup to the pot and reheat gently. Stir in cream cheese, salt, and pepper until fully combined and smooth.
Make the Pasta Bats:
7. Cook the pasta according to package instructions. Drain and rinse with cool water.
8. Place the pasta in a zip-top bag with 1/2 cup water and black food coloring. Swish to coat.
9. Let sit for 5 minutes, then rinse under cold water until clear.
10. Decorate “bats” with tiny dots of cream cheese and peppercorns/pasta bits for eyes.
To Serve:
11. Ladle hot soup into bowls and top with pasta bats just before serving.
Notes
Make it vegetarian by swapping chicken broth with vegetable broth.
Add a pinch of nutmeg or cinnamon for extra warmth.
Make the soup in advance and add pasta bats just before serving for best texture.
Black bean pasta or squid ink pasta can be used for natural color.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Lunch and Dinner, Halloween Recipe
- Method: Stovetop, Blended
- Cuisine: American
