Go Back
To make this soup, you need some key ingredients. Here’s what you will use: - 2 cups butternut squash, peeled and chopped - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon dried sage - ½ teaspoon red pepper flakes (optional) - 1 package (9 oz) refrigerated cheese tortellini - 1 cup heavy cream or half-and-half - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley or sage leaves for garnish These ingredients create a warm and creamy soup, perfect for any cozy night. You can add some extra flavors to your soup. Here are a few optional ingredients: - Chopped carrots for sweetness - Spinach or kale for greens - A splash of lemon juice for brightness - Parmesan cheese for extra richness Feel free to mix in what you love or have on hand. If you need to swap some items, here are some easy substitutions: - Use pumpkin instead of butternut squash. - Try onion powder if you lack fresh onion. - Vegetable broth can be replaced with chicken broth. - Coconut milk can replace heavy cream for a lighter option. These swaps will keep your soup tasty while fitting your needs. For the full recipe, check out the details provided earlier. To start, heat the olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté the onion for about five minutes. You want it to be soft and clear. Next, add the minced garlic. Sauté this for another minute. You will smell the wonderful aroma. Now, stir in the chopped butternut squash. This is the star of the soup. Add the vegetable broth, dried thyme, dried sage, and red pepper flakes if you like some heat. Bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 to 20 minutes. The squash should be soft enough to mash with a fork. After the squash is tender, blend the soup until smooth. You can use an immersion blender right in the pot. If you prefer, you can carefully transfer it to a blender in batches. Once it’s smooth, pour the soup back into the pot. Stir in the cheese tortellini and cook for about three to five minutes, or until the tortellini is tender. Then, reduce the heat and add the heavy cream or half-and-half. Season with salt and pepper to taste. Heat through, but don’t let it boil again. Serve warm, garnished with fresh parsley or sage leaves. For the full recipe, check out the previous section. To get the most flavor from your soup, start with fresh ingredients. Fresh butternut squash adds natural sweetness. Use good vegetable broth for depth. I love adding thyme and sage for warmth. These herbs bring out the squash's taste. If you like a bit of heat, try red pepper flakes. They add a nice kick without being too spicy. One common mistake is overcooking the squash. You want it tender but not mushy. Keep an eye on your cooking time. Another mistake is blending too much. A smooth soup is great, but some texture is nice too. Blend until creamy, but leave a few small chunks for interest. Lastly, don't forget to season. Taste your soup before serving, and adjust salt and pepper as needed. Serve your cozy soup in a big bowl. Garnish it with fresh parsley or sage leaves for color. I recommend pairing it with crusty bread or a light salad. A simple mixed greens salad complements the soup well. For a drink, try a crisp white wine or sparkling water. These add a refreshing touch to your meal. For the full recipe, check out the link above! {{image_2}} You can make this soup vegetarian or vegan easily. To keep it vegetarian, just use vegetable broth. For a vegan version, swap the heavy cream for coconut cream or a plant-based cream. This keeps the soup rich and creamy without dairy. You can also skip the cheese tortellini or use vegan tortellini. If you want to add protein, chicken or sausage works great. For chicken, cook it first in the pot before adding onions. Dice it into small pieces for even cooking. If you prefer sausage, choose Italian sausage for a spicy kick. Brown it in the pot, then add onion and garlic. This adds depth to the flavor of the soup. For gluten-free needs, look for gluten-free tortellini brands. Many stores carry them now. You can also make your own tortellini using gluten-free flour. Just follow a basic pasta recipe. This way, you can enjoy the soup without the gluten. For the full recipe of Cozy Butternut Squash Tortellini Soup, check it out. Once you finish your cozy butternut squash tortellini soup, let it cool. Pour any leftovers into an airtight container. Store it in the fridge for up to three days. If you want to keep it longer, freezing works well too. To freeze your soup, use a freezer-safe container. Leave some room at the top for expansion. Label the container with the date. You can freeze the soup for up to three months. Just remember to thaw it in the fridge before reheating. When you are ready to enjoy it again, heat the soup on the stove. Stir it often to avoid burning. If it seems too thick, add a splash of broth or water. You can also microwave it in a microwave-safe bowl. Cover it loosely and heat in short bursts, stirring in between. Enjoy your warm bowl of soup! For the full recipe, check out the Cozy Butternut Squash Tortellini Soup. Yes, you can use frozen butternut squash in this soup. It saves time and offers convenience. Just make sure to thaw it before adding it to the pot. This ensures even cooking and a nice texture. The soup stays fresh in the refrigerator for about 3 to 4 days. Store it in an airtight container to keep it tasty. Before serving, heat it well on the stove or in the microwave. Absolutely! This soup is great for meal prep. Make it a day or two before you plan to serve it. The flavors will deepen and improve overnight. Just remember to store it properly in the fridge. Pair this soup with crusty bread or a fresh salad. A simple green salad complements the creamy soup well. You can also offer some garlic bread for a delicious touch. For a cozy meal, consider serving it with a warm sandwich. For the complete method, check the Full Recipe. This blog post covered the cozy butternut squash tortellini soup. We looked at key ingredients, made some tasty variations, and discussed storage tips. Following these steps offers a yummy dish that warms the heart. You can enjoy it with loved ones or save it for later. Remember, this soup is flexible; you can mix ingredients as you like. I hope you try it and make it your own! Enjoy every spoonful of comfort.

Cozy Butternut Squash Tortellini Soup

Warm up your chilly evenings with this cozy butternut squash tortellini soup! Packed with creamy goodness, tender butternut squash, and flavorful cheese tortellini, this delightful recipe is perfect for fall. Discover how easy it is to whip up this comforting dish in just 30 minutes! Click through to explore the full recipe and enjoy a bowl of warmth today!
Print Recipe Pin Recipe

Ingredients
  

2 cups butternut squash, peeled and chopped

1 medium onion, diced

2 cloves garlic, minced

4 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried sage

½ teaspoon red pepper flakes (optional)

1 package (9 oz) refrigerated cheese tortellini

1 cup heavy cream or half-and-half

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley or sage leaves for garnish

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Add the minced garlic, and sauté for an additional minute until fragrant.

      Stir in the chopped butternut squash, vegetable broth, dried thyme, dried sage, and red pepper flakes (if using). Bring the mixture to a boil.

        Reduce the heat to low and simmer for about 15-20 minutes, or until the butternut squash is tender.

          Use an immersion blender to puree the soup until smooth. (Alternatively, you can transfer it in batches to a blender; just be careful as it’s hot.)

            Return the pureed soup to the pot over medium heat.

              Stir in the cheese tortellini and cook according to package instructions, usually about 3-5 minutes.

                Once the tortellini is cooked, reduce the heat to low and stir in the heavy cream or half-and-half.

                  Season with salt and pepper to taste. Heat through but do not let it boil again.

                    Serve the soup warm, garnished with fresh parsley or sage leaves.

                      Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings