1 1/2 lb butternut squash, peeled and cut into 1 inch cubes
4 Red Bliss potatoes, cut into 1 inch cubes
2 cups spiral pasta
3 tbsp. tomato paste
1 1/2 tsp. O&CO. Fleur de Sel
1/2 tsp. freshly ground black pepper
2 jars O&CO. Pesto
Cook the pasta in a large pot of boiling water until al dente and set aside. Heat the 3 tbsp. oil in a large stock pot over medium heat and add the onion and garlic. Sauté until the onions are soft. Add the thyme and cabbage; sweat till wilted, about 5 min.
Add the stock, squash, potatoes and tomato paste and bring to a boil. Reduce heat and simmer for 20 minutes, or until squash & potato are tender.
Stir in the cook pasta and season with salt and pepper to taste.
To serve, ladle the soup into the serving bowls and garnish each serving with a dollop of pesto and a drizzle of Affiorato. Serve with O&CO. Mini-Crostini with Olive Oil.