Description
This Butternut Squash Tortellini Soup is a cozy and comforting fall favorite, featuring roasted butternut squash blended into a creamy base with fresh herbs and cheesy tortellini. Perfect for chilly days, it balances sweet and savory flavors with a hint of spice and a rich, velvety texture.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 3 lbs peeled chopped butternut squash (about 1 medium 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
Herbs and Seasonings
- 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
- Pinch of nutmeg (optional)
Liquids and Dairy
- 4 cups vegetable broth
- 12 ounces cheese tortellini
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
Garnish
- Fresh sage leaves
- Extra Parmesan cheese
Instructions
- Sauté Vegetables: 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, stirring occasionally, for 5 to 7 minutes until the vegetables start to soften.
- Add Aromatics and Herbs: Stir in the garlic, fresh sage, rosemary, thyme, kosher salt, and crushed red pepper flakes. Cook for an additional 2 minutes to release their fragrant aromas.
- Simmer Soup Base: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer gently for 15 to 20 minutes until the butternut squash is fork tender.
- Puree the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, cool the soup slightly and blend in batches in a blender until creamy.
- Cook Tortellini: Return the pureed soup to medium-low heat and add the cheese tortellini. Cook for 5 minutes or until the tortellini are tender and cooked through.
- Finish Soup: Stir in the heavy cream, freshly grated Parmesan cheese, and optional nutmeg. Adjust thickness by adding extra broth if the soup is too thick.
- Serve: Ladle the soup into bowls, garnish with fresh sage leaves and extra Parmesan cheese, and serve warm for a comforting meal.
Notes
- How to Store & Reheat: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove over medium heat, adding a splash of broth or cream if it thickens too much.
- Freezing: Freeze soup for up to 3 months but do not add tortellini and heavy cream before freezing. Thaw and reheat the soup, then stir in the tortellini and cream for best texture and flavor.
