This Easy Butternut Squash Soup is a creamy, cheesy soup loaded with winter veggies and topped with homemade dumplings. Ready in under an hour, this squash soup recipe makes an easy, cozy dinner any night of the week.
1. Bring a pan of water to the boil then add the pasta shells. Cook for 2 minutes less than the cooking instructions suggest. The pasta shells should be al dente. Drain and rinse in cold water and set aside.
2. Add in the butternut squash, broccoli florets and quartered potatoes. Stir in the salt and pepper and bring to a boil. Cover the pot, reduce the heat to medium low and simmer for 30 minutes until the vegetables have softened.
3. While the soup cooks make the dumpling dough by whisking together the flour, baking powder, salt and pepper in a bowl. In a separate bowl, stir together the melted butter and buttermilk. Pour the wet mixture into the dry ingredients and stir to combine. Refrigerate the dough until the soup finishes cooking.