Gordon Ramsay'S Spiced Carrot And Butternut Squash Soup

• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tbsp olive oil
• 2 large carrots, peeled
• 1 medium butternut squash, peeled and deseeded
• Sea salt and freshly ground black pepper
• 2-3 thyme sprigs, leaves picked
• 1 red chilli, deseeded and finely chopped, or 1/4 tsp dried crushed chillies
• 1.2 litres chicken or vegetable stock
• 75g dried spaghetti or small pasta shells
• Freshly grated Parmesan, to serve

1. 1 Sweat the onion and garlic in the oil over a medium heat for 5-7 minutes until soft. Chop the carrots and butternut squash into 1.5cm dice and add to the pan. Season and cook for another 6-7 minutes until the vegetables start to soften.
2. 2 Stir in the thyme leaves and the fresh or dried chilli, then pour in the stock. Stir and bring to the boil. Simmer for 25-30 minutes until the carrots and squash are soft and beginning to break down.
3. 3 Break the spaghetti into small pieces into the soup or add the pasta shells. Stir well and return to the boil. Simmer for about 10 minutes or until the pasta is cooked and the soup has thickened slightly. Check for seasoning and ladle into soup bowls. Sprinkle with the Parmesan and serve.

red onion, garlic, olive oil, carrots, butternut squash, salt, thyme, red chilli, chicken, pasta shells, parmesan

Taken from www.epicurious.com/recipes/member/views/gordon-ramsays-spiced-carrot-and-butternut-squash-soup-50157034 (may not work)