Butternut Squash Soup with Tortellini
Savor the perfection of butternut squash soup with tortellini, a delightful blend of creamy richness and savory bites. Elevate your comfort food experience with this soul-warming culinary masterpiece.
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 into smaller pieces. Leave the skin on or take it off with a peeler.
- Peel your garlic and onions, and cut your onion into quarters. Add your garlic, onions, and butternut squash to a baking sheet.
- Drizzle Extra Virgin Olive Oil over top your veggies, and mix until each side is coated.
- Bake in the oven at 400 degrees F for 30-35 minutes, or until the butternut squash is 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 your veggies have finished baking in the oven, remove the skin of your butternut sauash if you haven't done it earlier. Add your veggies to a blender with cream and blend until smooth.
- In a large pot, add your butternut squash mix, brown sugar, paprika, bay leaf, curry and water & cook for 15 minutes on medium low. Do not set your stove too high or your cream will curdle!
- Once your tortellini is cooked, add to your butternut squash soup and let cook for 5 minutes.
- Top your butternut squash with extra cream and pumpkin seeds & enjoy!
Nutrition
Calories: 344kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 46mgSodium: 631mgPotassium: 595mgFiber: 5gSugar: 8gVitamin A: 16289IUVitamin C: 33mgCalcium: 181mgIron: 3mg
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