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!
Ready to get into it?
How to Make Butternut Squash Soup with Tortellini
Tips for the Perfect Butternut Squash Soup
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
Let's Get Cooking
Butternut Squash Soup with Tortellini
- 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
- 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!
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.