This Koginut Squash Stew with Big Noodles with the kind of recipe I plan to make all fall and winter long. It’s brothy, cozy, and full of flavor, with sweet squash that practically melts into the broth and the noodles and beans make it feel like a meal. The broth gets it silky texture from pasta water (yes, really!) – it feels like a magic trick and we’ll talk more about it in a second. And then I top it with everyone’s favorite cheese, because we deserve that.
This recipe makes A LOT of soup, 8 servings worth, which is kind of what you can expect when you’re making something brothy with a pound of pasta. It’s also a great excuse to use up all those half-open boxes of pasting hanging out in your pantry. You can absolutely mix and match the shapes and this recipe will still turn out perfectly. I like to use big shells and broken lasagna sheets, but truly anything works.
And since this recipe makes such a big batch, it’s great for meal prep or freezing for later. You can also easily make it gluten-free by using your favorite gluten-free pasta, and if you skip the burrata or stracciatella, it’s plant-based, too!
Table of contents
What is koginut squash?
Koginut squash is a hybrid winter squash that’s a cross between kabocha and butternut squash. It has a rounded shape, deep green skin that can turn tan as it ripens, and bright orange flesh that’s as pretty as it is delicious.
Flavor-wise, koginut is sweet, nutty, and buttery, with a creamy texture that makes it perfect for soups, roasting, or eating straight off the pan. It has a really thin skin that’s edible and softens when it cooks, so you can skip the peeling which saves us some prep time.
If you can’t find any koginut squash near you, don’t worry! Any squash will make a great substitute here – just be sure to peel it if it needs it and you’ll be good to go.
Ingredients you’ll need
- 2 medium (12 oz) leeks
- 4 (6 oz) celery stalks
- 4 garlic cloves
- 2 pounds koginut squash, or any sweet variety of squash
- 4 rosemary sprigs
- 10 sage leaves
- 4 thyme sprigs
- 1 teaspoon Calabrian chili paste
- 1/4 cup extra-virgin olive oil
- Diamond Crystal kosher salt
- 1 pound pasta shape of choice, I recommend a mix of big shells and lasagna noodles
- 8-10 cups pasta water, this will vary based on your pasta size
- 2 teaspoons Better than Bouillon vegetable base
- 1 (15 oz) can white beans, drained and rinsed
- 1 lemon, juiced
- 8 ounces burrata or stracciatella
- Freshly cracked black pepper
Ingredient substitutions
This recipe is really flexible, nearly every ingredient is adaptable. Here are some substitution suggestions:
- Garlic cloves – swap for 1 teaspoon of garlic powder, or you can omit.
- Koginut squash – can be swapped for kabocha squash, butternut squash, pumpkin, or any squash variety.
- Extra-virgin olive oil – swap for avocado oil, grapeseed oil, or really any oil you like.
- Calabrian chili paste – this can be swapped for red pepper flakes, harissa paste, or if you’re not into heat, feel free to omit.
- Pasta – you can use any pasta shape here or even a mix of pasta shapes and it’ll be delicious. I personally like big shells and lasagna noodles. If needed, feel free to use gluten-free pasta. Just keep in mind that different pasta shapes absorb different amounts of liquid, so you may need to adjust the amount of water so you have enough to add at the end.
- Burrata – swap for a dollop of stracciatella or omit it completely and you’ll have a plant-based, vegan soup.
Why pasta water makes for a great broth
A lot of soups cook the pasta right in the broth, but I wanted to do things a little differently here. Mostly because I think it’s easier but I also just think the end result is better. We roast all the vegetables in the oven, cook the pasta separately like we normally would, and then use that pasta water as the base for our broth. All you have to do is stir in a little Better than Bouillon to achieve a really flavorful, silky broth.
The other reason I like doing it this way is that cooking pasta directly in the broth can make the whole thing a little gluey and the noodles tend to get bloated rather than staying al dente. By cooking them separately, you still get all that starch from the pasta water to give the broth some body, but the noodles keep their texture and the broth doesn’t get overly cloudy.
How to make this squash stew
- Preheat the oven to 400°F, ensuring there is enough room for a 7-quart pot or Dutch oven.
- Wash the leeks, cut them crosswise into chunks and then lengthwise. If needed, rinse them again to get out any grit. Thinly slice the celery, garlic cloves, and chop the squash into 1/2-inch pieces.
- Add everything to the pot along with the rosemary, sage, and thyme leaves, Calabrian chili paste, olive oil, and salt. Stir to combine then add this to the oven and roast for 30 minutes.
- After 30 minutes give everything a stir, reduce the heat to 350°F and pop the pot back in the oven for another 15 minutes.
- Now bring a large pot of water to boil. Season with 1 tablespoon of salt. Cook a pound of pasta until al dente. Scoop out the pasta and set aside for now but keep all the pasta water in the pot.
- Take the vegetables out of the oven and add in 8 cups of pasta water and Better than Bouillon. Add the pasta and white beans. Stir, adding two more cups of pasta water if needed (this will vary based on your pasta type).
- Squeeze in the juice of half a lemon. Taste and season with more salt, pepper or lemon juice as preferred.
- Portion into bowls and top with a piece of burrata or stracciatella. Top with more olive oil and black pepper if you like, and serve warm.
Can this be blended to be a creamy soup?
Absolutely! Personally, I don’t think this soup needs to be blended. The koginut gets so sweet and tender that it practically melts into the broth, the pasta water broth adds some silkiness, and the other veggies bring plenty of flavor and aromatics. BUT if a creamy soup is what you’re after, you have options!
You can either use an immersion blender to blend everything into a smooth, creamy base for the noodles, or you can scoop out 1-2 cups, blend until smooth, and stir back in. The second option gives you a creamier broth while still keeping some texture and whole pieces of vegetables. Just be sure to blend everything before adding the pasta.
Storage instructions
Here’s the best way to store it, based on each method:
Fridge: You can portion the soup into individual 16-ounce containers (perfect for one portion), and store them in the fridge for 3 to 5 days. Reheat either in the microwave or on the stovetop until warmed through.
Freezer: Freeze for up to 3 months. To reheat, pop them out of their containers and gently heat them in a pot on the stovetop until the soup is at a simmer. Remove from the heat and serve.
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Looking for more fall squash recipes?
Honeynut Squash Beans
The Best Vegetarian Chicken Noodle Soup
Honeynut Squash Ragu
And that’s it for this Koginut Squash Stew with Big Noodles!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
You can also shop this video if you’re looking for the exact pieces I use – I’ve linked everything on my ShopMy! *some links may contain affiliate commissions
And of course, feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you <3
Equipment
Ingredients
- 2 medium (12 oz) leeks
- 4 (6 oz) celery stalks
- 4 garlic cloves
- 2 pounds koginut squash, or any sweet variety of squash
- 4 rosemary sprigs
- 10 sage leaves
- 4 thyme sprigs
- 1 teaspoon Calabrian chili paste
- 1/4 cup extra-virgin olive oil
- Diamond Crystal kosher salt
- 1 pound pasta shape of choice, I recommend a mix of big shells and lasagna noodles
- 2 teaspoons Better than Bouillon vegetable base
- 8-10 cups pasta water, this will vary based on your pasta size
- 1 (15 oz) can white beans, drained and rinsed
- 1 lemon, juiced
- 8 ounces burrata or stracciatella
- Freshly cracked black pepper
Instructions
- Preheat the oven to 400°F, ensuring there is enough room for a 7-quart pot or Dutch oven.
- Wash 12 ounces of leeks then cut them crosswise into chunks then lengthwise. If needed, rinse them again to get out any grit. Thinly slice 4 celery stalks, 4 garlic cloves, and chop the squash into 1/2-inch pieces.
- Add everything to a 7-quart Dutch oven or oven-safe pot. Tear in the leaves from 4 rosemary sprigs, 10 sage leaves, and 4 sprigs of thyme. Add 1 teaspoon of Calabrian chili paste, 1/4 cup of olive oil, 1/2 teaspoon of salt and stir.
- Roast for 30 minutes. Just set it and forget it.
- After 30 minutes, give everything a stir and reduce the heat to 350°F. Pop the pot back in the oven for another 15 minutes.
- Bring a large pot of water to boil and season with 1 tablespoon of salt.
- Boil a pound of pasta until al dente. Scoop out the pasta and set it aside for now, while keeping all the pasta water in the pot.
- Take the vegetables out of the oven and add in 8 cups of pasta water and 2 teaspoons of Better than Bouillon. Add the drained pasta and white beans. Stir, adding two more cups of pasta water, if needed (this will vary based on your pasta type).
- Squeeze in the juice of half a lemon. Taste and season with more salt, pepper or lemon juice as preferred.
- Portion into bowls and top with a piece of burrata or stracciatella. Top with more olive oil and black pepper if you like, and serve warm.
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