![['Close-up of Butternut Squash Tortellini Soup with tortellini and herbs visible.', 'Creamy Butternut Squash Tortellini Soup in a bowl, garnished with fresh sage and Parmesan.', 'Spoonful of vibrant Butternut Squash Tortellini Soup showcasing the colorful ingredients.', 'Rich and inviting Butternut Squash Tortellini Soup with a creamy texture and herbs.']](https://worldrecipesguide.com/wp-content/uploads/2026/07/butternut-squash-tortellini-soup_1_U1-1.webp)
Butternut Squash Tortellini Soup
A comforting and flavorful soup combining roasted butternut squash, herbs, and cheese tortellini for a hearty meal.
Ingredients
Vegetables and aromatics
- 2 tablespoons olive oil
- 3 lbs peeled chopped butternut squash ((about 1 medium sized squash))
- 1 medium yellow onion ((chopped))
- 1 green apple ((peeled, cored, and chopped))
- 1 large carrot ((chopped))
- 1 celery rib celery ((chopped))
- 4 cloves garlic ((minced))
- 2 teaspoons finely chopped fresh sage
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon kosher salt
- 0.25 teaspoon crushed red pepper flakes
- 4 cups vegetable broth
- 12 ounces cheese tortellini
- 0.5 cup heavy cream
- 0.25 cup freshly grated Parmesan cheese
- Pinch nutmeg ((optional))
Garnish
- fresh sage leaves
- extra Parmesan cheese
Instructions
- Heat olive oil in a large pot, add vegetables and cook for 5-7 minutes.
- Add garlic and herbs, cook for 2 minutes, then pour in broth and simmer until squash is tender.
- Puree the soup until smooth using an immersion blender or blender.
- Add tortellini and cook for 5 minutes, then stir in cream, Parmesan, and nutmeg.
- Ladle into bowls, garnish with sage and Parmesan, and serve warm.
Notes
For a richer flavor, roast the butternut squash before adding to the soup.