Can I use a different type of pasta?

Yes! You can substitute orzo with another small-sized pasta like pearl, ditalini, stelline, etc. Orzo works particularly well in this soup because its size and texture are a perfect match. If you choose a different pasta, the texture might be slightly different.

Can I make this soup gluten-free?

Yes, this soup can easily be adapted for a gluten-free version. Simply replace the orzo with a small-sized gluten-free pasta and adjust the cooking time. Additionally, soy sauce, which usually contains wheat, can be swapped for tamari.

Do I have to roast the butternut squash?

I believe roasting the butternut squash really adds a depth of flavor that makes the soup stand out. It enhances its natural sweetness through caramelization, pairing beautifully with the spices. The soup also gains a smoother texture, elevating the overall experience. That said, you can skip this step and cook the squash directly in the soup, but the flavor won’t be as rich or complex.

What can I use if I don't have an immersion blender?

As an alternative to an immersion blender, you can use a regular blender or a food processor. You could also mash the squash manually with a fork.

How should I store the leftovers?

The best way to store leftovers is in an airtight container in the fridge for up to 3 days. The soup may thicken as it cools because of the orzo, so when reheating, I’d recommend adding a splash of water or broth to loosen it up.

Can I freeze this soup?

Yes, you can freeze the soup for up to 3 months, ideally without the orzo, as the pasta tends to become mushy when thawed, affecting the texture. It's best to cook the orzo when reheating the soup after defrosting.

Vegetable Orzo Soup

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When I want a soup that’s satisfying enough to skip the extra dish, this orzo vegetable soup hits the spot. It’s full of orzo, veggies, and white beans to give you that extra nourishment!