I used to be a chicken tortilla or potato soup person, but I’ve become obsessed with this creamy tortellini butternut squash soup!
Are Butternut Squash Paleo?
Paleo Foods: Butternut Squash.
Butternut squash is a popular winter squash. It’s one of the sweeter varieties, with a mildly nutty flavor similar to pumpkin.
Butternut squash provides beta-carotene (a precursor to vitamin A), vitamin C, minerals and carbohydrates, making it a nutritious choice in many diets.
This recipe is my top pick for soup right now — and Cade’s too. Even my oldest liked it, and the five-year-old ate it, so I call that a win. Not every dinner needs to be a complete kid-pleaser; sometimes we make dinner for ourselves. Tonight I wanted Creamy Tortellini Butternut Squash Soup.
Can You Freeze Creamy Tortellini Butternut Squash Soup?
Freezing the soup: I freeze this all the time. Let the soup cool, pour it into zip-top bags, lay them flat and freeze. Flat bags take up the least space and thaw quickly.
If you plan to add tortellini before freezing, keep in mind pasta can change texture after freezing. I usually freeze the soup without tortellini, then cook fresh tortellini when reheating.
Last year around this time I attended my friend Vanetta’s baby shower. The event, hosted by Sue Carbonell, was perfectly put together — simple but lovely, with three beautifully decorated tables and several courses. Those small details made it feel special, and the food was approachable to prepare at home.
To make the soup, start by roasting a halved butternut squash, a sweet potato and baby carrots. You don’t have to peel the squash before roasting — just halve it, scoop out the seeds, drizzle with oil and roast until tender, then scoop out the flesh. Remove the carrots earlier if they’re done before the squash and sweet potato so they don’t overbrown. I like baby carrots because they’re often on hand and a touch sweeter.
After roasting, puree the squash, sweet potato, carrots and garlic until smooth, adding a splash of broth if needed to help the blender. Transfer the puree to a large pot, stir in the broth, cream, lemon pepper, brown sugar and season with salt and pepper. Simmer gently to meld flavors, then add cooked cheese tortellini just before serving so it stays tender and fresh. Each spoonful with tortellini is especially comforting.
Can Tortellini Go Bad?
Dried tortellini is shelf-stable until its expiration date, but once opened, check storage conditions. Fresh or cooked tortellini should be refrigerated at 40°F (4°C) and used within three days.
Creamy Tortellini Butternut Squash Soup
Creamy Tortellini Butternut Squash Soup
Ingredients
- 1 Medium to Large Butternut Squash
- Olive Oil
- Salt and Pepper
- 20 Baby Carrots
- 1 Sweet Potato
- 2 Cloves Garlic
- 3 Cups Chicken Broth or vegetable
- 2 Cups Heavy Cream (see notes for alternatives)
- 1 1/4 teaspoons Lemon Pepper
- 2 Tablespoons Brown Sugar
- 2 teaspoons Salt begin with 1 tsp and add to taste
- 1/4 Cup Fresh Chopped Parsley
- 7 Ounce Box Cheese Tortellini
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the squash in half lengthwise, drizzle with olive oil, and season with salt and pepper.
- Place the squash, carrots and sweet potato on a baking sheet. Roll the carrots in any oil and salt from the pan.
- Bake 30 minutes, remove the carrots, then bake another 30–45 minutes until the squash and sweet potato are tender.
- Allow the roasted vegetables to cool slightly.
- Scoop the flesh from the squash and sweet potato into a blender. Add the roasted carrots and garlic, and puree until smooth, adding a little broth if needed.
- Transfer the puree to a large pot. Add the chicken broth (or vegetable), heavy cream, lemon pepper and brown sugar.
- Heat over medium until it reaches a gentle simmer, then reduce heat to low.
- Season with salt, starting with 1 teaspoon and adding more to taste.
- Add pepper and parsley, then simmer 20–30 minutes to blend flavors.
- Meanwhile, cook the tortellini according to package instructions.
- To serve, stir the cooked tortellini into the soup and heat for 1–2 minutes so everything is warm. Serve immediately.
Recipe Notes
You can use half-and-half, cream or milk (or a combination) — heavy cream yields a thicker, creamier soup.
Refrigerate leftovers up to 5 days. The soup (without tortellini) freezes well for up to 3 months.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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