Butternut Squash and Mussel Soup
Ingredients
- 2 pounds fresh mussels
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic, crushed
- 1 fresh chile pepper, chopped
- 1 cup dry white wine
- Kosher salt and freshly ground pepper
- 1 onion, chopped
- 10 ounces butternut squash, peeled, seeded and cubed (about 2 cups)
- 7 ounces ditalini pasta
- 1/2 cup grated Parmigiano-Reggiano
- Chopped fresh parsley, for topping (optional)
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