We both know it’s too cold out, so it’s time to find the perfect fall and winter soup to keep us warm! Today, we’re going over my recipe for Butternut Squash Soup with Tortellini, a hearty option to warm you up over these fridged months!
Â
Ready to get into it?Â
How to Make Butternut Squash Soup with Tortellini
Tips for the Perfect Butternut Squash Soup
- No one wants a rock hard butternut squash! Make sure your squash is fork tender before taking it out of the oven.
- Because your butternut squash is a thicker soup, your noodles would cook in it! Make sure to boil your tortellini separately!
- The sky is the limit when it comes to spices for your soup. Feel free to experiment with some sage, oregano, rosemary, thyme and more.
- When cooking your butternut squash soup remember to keep your temperature low!! If you put your stove above medium you'll risk curdling your cream.
What to Serve with Butternut Squash Ravioli with Tortellini
Alrighty, when you’re slurping up that killer butternut squash soup with tortellini, kick it up a notch with some tasty sides. Picture this: a crisp salad with spinach, arugula, and cherry tomatoes doing a happy dance in your bowl. Drizzle on some tangy vinaigrette for extra pizzazz. Feeling more substantial? Go for a quinoa and roasted veg mix – it’s like a flavor explosion in your mouth. And don’t forget the carb crew – whole-grain breadsticks or a crunchy whole wheat baguette. They’re the perfect squad to soak up all that savory goodness. So, dive in, mix it up, and enjoy the casual feast!
Why You'll Love It
- Indulge in a vegan ravioli recipe like no other with Pasta Travola's stuffed delights. Their plant-based sausage and fennel filling creates a mouthwatering symphony of flavors that'll have you coming back for seconds. These pillows of goodness are not only cruelty-free but also packed with savoury goodness, making them perfect for vegans and food enthusiasts alike. Elevate your pasta game and savour the taste of compassion with Pasta Travola's vegan ravioli – a guaranteed hit for your taste buds and the planet!
Let's Get Cooking
Butternut Squash Soup with Tortellini
Ingredients
- 1 Butternut Squash
- 1 tbsp Extra Virgin Olive Oil
- 3 Garlic Cloves
- 1 small Onion
- 4 cups Water
- 1/2 cup 10% Cream
- 2 Chicken or Vegetable Soup Cubes
- 1 tbsp Brown Sugar
- 1 Bay Leaf
- 1/2 tsp Paprika
- 1/2 tsp Curry Powder Optional
- 1 Package Cheese Tortellini
Instructions
- Begin by slicing your butternut squash in half, peeling your garlic and onion, and adding to a baking sheet.
- Drizzle Extra Virgin Olive Oil over top, and make sure everything is evenly coated.
- Bake in the oven at 400 degrees F for 30-35 minutes, or until the butternut squash if fork tender.
- Once there is 5 minutes left for your butternut squash, begin boiling a separate pot of water for your tortellini. Once boiling add in your noodles and cook as per packaging instructions.
- Once cooked, add your baked veggies to a blender with your cream and blend until completely smooth.
- In a large pot, your butternut squash mix and spices & cook for 20 minutes on medium low.
- Add in your tortellini and let cook with 5 minutes left on your timer.
- Top your butternut squash with extra cream and pumpkin seeds & enjoy!
Nutrition
Storage & Leftovers
Keep your butternut squash soup leftovers fresh and flavorful by storing them in airtight containers in the fridge. For longer storage, freeze in portioned containers. Reheat gently on the stove for a quick, satisfying meal that retains all the deliciousness of the original batch.
Kitchen Essentials
Sheet Pan
Blender
Large Cooking Pot
