| 1 cup | BARILLA Pastina |
| 1/2 cup | extra virgin olive oil |
| 2 | carrots, chopped |
| 1 cup | small onion, chopped |
| 6 cups | small butternut squash, peeled, seeded, and cut into 1/2 inch pieces |
| 2 cartons (32 ounces each | chicken broth |
| 1 quart | water |
| 1-1/2 cups (8 ounces) | Idaho potatoes, peeled, cut into 1/2-inch pieces |
| 2 teaspoons | salt |
| 1/4 teaspoon | white pepper |
| 2 tabelspoons | finely chopped fresh marjoram |
HEAT oil in 8-quart pot over medium-high heat. Add carrots and onion; sauté 5 minutes, stirring occasionally. Add squash, broth, water, and potato; bring to a boil.
REDUCE heat; simmer 20 minutes, stirring occasionally. Let cool slightly.
PLACE small amounts of mixture in blender or food processor; then puree, until ¾ of total mixture is pureed. Transfer pureed mixture back to pot; return to a boil.
STIR in pasta; continue cooking 6 minutes, stirring occasionally. Stir in remaining ingredients.
Sprinkle with brown sugar before serving. May cut recipe in half.