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Butternut Squash Tortellini Soup Recipe

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4.1 from 3 reviews

This creamy Butternut Squash Tortellini Soup is a comforting and flavorful dish perfect for cozy evenings. Featuring roasted butternut squash blended into a smooth base and combined with cheese tortellini, fresh herbs, and a touch of cream, this soup is both hearty and elegant. The soup is garnished with fresh sage and Parmesan cheese for an added burst of flavor, making it a delicious meal for fall and winter seasons.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 3 lbs peeled chopped butternut squash (about 1 medium-sized squash)
  • 1 medium yellow onion, chopped
  • 1 green apple, peeled, cored, and chopped
  • 1 large carrot, chopped
  • 1 celery rib, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons finely chopped fresh sage
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon fresh thyme
  • 1 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 4 cups vegetable broth
  • 12 ounces cheese tortellini
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese
  • Pinch of nutmeg (optional)

For Garnish

  • Fresh sage leaves
  • Extra Parmesan cheese

Instructions

  1. Heat and sauté vegetables: In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the chopped butternut squash, onion, apple, carrot, and celery. Cook for 5 to 7 minutes, stirring occasionally to soften the vegetables and develop flavor.
  2. Add herbs and seasonings: Stir in the minced garlic, fresh sage, rosemary, thyme, kosher salt, and crushed red pepper flakes. Cook for 2 more minutes to allow the herbs and spices to release their aroma.
  3. Simmer with broth: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover with a lid, and simmer for 15 to 20 minutes or until the butternut squash is fork-tender.
  4. Puree the soup: Use an immersion blender directly in the pot to puree the soup until it's smooth and creamy. Alternatively, let the soup cool slightly and carefully transfer it in batches to a blender; blend until smooth and return to the pot.
  5. Cook tortellini: Add the cheese tortellini to the pureed soup in the pot. Cook on medium-low heat for about 5 minutes or until the tortellini are cooked through and tender.
  6. Add cream and cheese: Stir in the heavy cream, freshly grated Parmesan cheese, and a pinch of nutmeg if using. Adjust the soup’s thickness by adding extra broth if needed, stirring until well combined.
  7. Serve and garnish: Ladle the soup into serving bowls and garnish with fresh sage leaves and additional Parmesan cheese. Serve warm and enjoy!

Notes

  • For a vegan version, substitute the heavy cream with coconut cream and use vegan cheese tortellini and Parmesan alternatives.
  • If you don't have fresh herbs, dried herbs can be used but reduce the amount by half.
  • The soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on stovetop to avoid breaking the tortellini.
  • A pinch of nutmeg is optional but adds a warm depth of flavor to the soup.

Find it online: https://cozyplatter.com/butternut-squash-tortellini-soup-recipe/