Description

This Homemade Butternut Squash Tortellini Soup is a creamy, comforting dish perfect for chilly days. Combining the sweet, earthy flavors of butternut squash with savory herbs and tender cheese tortellini, this soup is easy to make and packed with deliciousness. It features a smooth, blended base enriched with cream and Parmesan, garnished with fresh sage and extra cheese for an inviting finish.

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

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Instructions

Sauté Vegetables and Aromatics: In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the butternut squash, onion, apple, carrot, and celery. Cook for 5 to 7 minutes, stirring occasionally until the vegetables start to soften. Then add the garlic, sage, rosemary, thyme, kosher salt, and crushed red pepper flakes; cook for another 2 minutes to release the herbs’ fragrance and flavors.
Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 15 to 20 minutes, or until the butternut squash is fork-tender, ensuring all the ingredients meld together.
Puree the Soup: Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, allow the soup to cool slightly, then blend in batches in a countertop blender until smooth. This step creates a creamy and velvety base for the soup.
Cook Tortellini in Soup: Return the pot to medium-low heat and add the cheese tortellini to the pureed soup. Cook for about 5 minutes or until the tortellini is tender and cooked through, stirring occasionally to prevent sticking.
Finish with Cream and Cheese: Stir in the heavy cream, freshly grated Parmesan cheese, and a pinch of nutmeg if using. Adjust the consistency by adding extra broth if the soup feels too thick, stirring well to combine and heat through.
Serve and Garnish: Ladle the soup into bowls and garnish with fresh sage leaves and additional Parmesan cheese. Serve warm for a comforting and flavorful meal.

Notes

For a vegan version, substitute heavy cream with coconut cream or cashew cream and use vegan Parmesan cheese.
The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
If you don’t have an immersion blender, use a regular blender but be careful to avoid hot splashes.
Add more vegetable broth if you prefer a thinner consistency.
Fresh herbs provide the best flavor, but dried herbs can be used in smaller quantities if needed.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American