Butternut Squash and Cheesy Tortellini Soup
A comforting and creamy soup made from roasted butternut squash, cheesy tortellini, and enriched with aromatic herbs and spices.
Ingredients
For the Soup
- 1 whole butternut squash, peeled and cubed Choose a heavy squash with smooth skin.
- 2 cups vegetable broth Use low-sodium for a healthier option.
- 1 cup tortellini (cheese or your choice) Fresh or frozen tortellini both work.
- 1 whole onion, chopped Yellow or white onion preferred.
- 2 cloves garlic, minced Adds depth of flavor.
- 1 teaspoon dried thyme Alternatively, use fresh thyme.
- 1 teaspoon sage Fresh sage can also be used.
- Salt and pepper to taste Adjust according to preference.
- 1/2 cup heavy cream For a lighter version, use coconut milk.
- Olive oil for roasting Use enough to lightly coat the squash.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast the squash for about 25-30 minutes until tender and caramelized.
Cooking
- In a large pot, heat olive oil over medium heat and cook the chopped onion until translucent (5-7 minutes).
- Add minced garlic and cook for another minute until fragrant.
- Once the squash is done roasting, add it to the pot along with vegetable broth, thyme, and sage.
- Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.
- Stir in the tortellini and cook until al dente (5-7 minutes).
- Lower the heat and stir in heavy cream until well combined. Taste and adjust seasoning.
Serving
- Ladle the warm soup into bowls and garnish with fresh herbs or grated Parmesan cheese, if desired.
Notes
For a thicker soup, use an immersion blender to puree a portion before adding tortellini. Can be easily customized with different tortellini flavors or added meats.