Description
A cozy fall soup combining roasted butternut squash, fragrant fresh herbs, and cheesy tortellini. This creamy and comforting butternut squash tortellini soup is perfect for chilly days and offers a delightful blend of sweet, savory, and creamy flavors.
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
- Sauté the vegetables and herbs: In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the chopped butternut squash, onion, green apple, carrot, and celery. Cook for 5 to 7 minutes, stirring occasionally until the vegetables start to soften. Then add the minced garlic, fresh sage, rosemary, thyme, kosher salt, and crushed red pepper flakes. Cook for an additional 2 minutes to release the herbs’ aromas.
- Add broth and simmer: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes, or until the butternut squash is fork tender.
- Puree the soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, allow the soup to cool slightly and carefully transfer in batches to a blender, then blend until creamy and smooth. Return the soup to the pot if using a blender.
- Cook the tortellini: Add the cheese tortellini to the pureed soup and cook over medium-low heat for about 5 minutes or until the tortellini is cooked through and tender.
- Add cream and cheese: Stir in the heavy cream, freshly grated Parmesan cheese, and a pinch of nutmeg if desired. Adjust the consistency by adding extra broth if the soup is too thick.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh sage leaves and additional Parmesan cheese. Serve the soup warm for the best comforting experience.
Notes
- For a smoother texture, blend the soup thoroughly using an immersion blender or standard blender.
- If unable to find fresh herbs, dried herbs can be used but reduce the quantity to half for more balanced flavor.
- Vegetable broth can be substituted with chicken broth if not vegetarian.
- For a lighter soup, substitute heavy cream with half-and-half or a non-dairy cream alternative.
- The green apple adds subtle sweetness; you can adjust the quantity based on your preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
