100 g short pasta
1,2 l chicken stock
2 large carrots, peeled and diced
1 small butternut squash, peeled, seeded and diced
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp olive oil
1 tsp dried thyme
1/4 tsp chili powder
salt to taste
pepper to taste
grated parmesan, as needed
How To Make:
1. In a skillet, add olive oil, saute garlic and onion until wilted. Add carrots, butternut squash and dried thyme. Season to taste with salt and pepper, and cook until vegetables are tender.
2. Add chili powder and chicken stock, bring to a boil.
3. Add pasta to the soup, allow it to al dente. Season again.
4. Serve soup sprinkled with parmesan cheese.