I have made this Winter Minestrone recipe twice now, and both times it has been spectacular. I think I particularly like that the soup has a lot of spinach in it. It’s like soup and salad in one bowl. I don’t have a lot of experience with butternut squash, but in this soup it isn’t a strong flavor, just a nice addition. I use regular bacon instead of pancetta.
Chopping the vegetables is the most time consuming part of this recipe. It cooks surprisingly fast with very little fuss. The only ingredient that gave me a little trouble was 2 cups of cooked pasta. We purchased “large rings”, and it turns out that 1 cup of dry is about 2 cups cooked. The first time I made this soup, I thought 2 cups of cooked pasta couldn’t possibly be enough, and I put in 2 cups dry (4 cups cooked). It was more like pasta with watery sauce, but it still tasted great.