Make soup base:Heat up the olive oil in a heavy deep saucepan.Add the carrot, celery, onion and cook on medium high for 5 minutesAdd the garlic, bay leaves and wine, cook for 5 to 10 minutesAdd the tomatoes and mushrooms, simmer for 30 minutes.
Strain soup into sieve or chinois. You will end up with a thin and transparent broth.Season with salt and pepper.
Pour in the pasta stars and the butternut squash stars if using and heat on high for 10 minutes until the pasta is cooked.