Butternut Squash & Pasta Soup

Last of the butternut recipes . . . until I buy more butternut.  I wasn’t sure there was room for three squash soups in my life, but there is — saute some onion with olive oil in a pan, then add diced squash and stir it around for about two minutes.  In goes a quarter cup of white wine until that’s bubbled up, then about 2 cups of stock and a bay leaf.  Simmer for about 10 minutes before adding some pasta (I used and enjoyed orzo) and turn up the heat until that’s done.  Lovely.