Roasted Butternut Squash Soup with Tortellini
This roasted butternut squash soup with tortellini is a creamy, flavorful fall soup made with roasted squash, fresh sage, and tender cheese tortellini. Easy, comforting, and perfect for weeknights or holiday meals.
Ingredients
- ~3 lbs whole butternut squash about 2 small–medium, halved lengthwise and seeds removed
- 2 tablespoons unsalted butter
- 1 medium Granny Smith apple peeled and diced
- ½ medium yellow onion diced
- 6 –8 fresh sage leaves
- 2 ½ cups vegetable broth
- 2 ½ cups water
- ⅓ cup heavy cream
- 9 oz fresh or frozen cheese tortellini cooked separately
- 1 ½ teaspoons kosher salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
Toppings
- Ricotta salata crumbled or shaved
- Toasted pumpkin seeds
- Drizzle of good olive oil
Instructions
- Heat your oven to 425°F. Line a baking sheet with foil for easy clean-up.
- Cut the butternut squash in half lengthwise, scoop out the seeds, and place the halves cut-side down on the sheet. Roast for 45–55 minutes, or until the squash is soft and knife-tender.
- While the squash roasts, melt 2 tablespoons butter in a large soup pot or Dutch oven over medium heat.
- Add the diced apple, onion, and sage. Season with a pinch of salt and pepper. Cook until softened and lightly fragrant, about 6–8 minutes. Remove from the heat and set aside.
- Once the squash is cool enough to handle, scoop the flesh into the pot with the apple–onion mixture. Discard the skins.
- Pour in the vegetable broth, water, salt, and pepper. Stir everything together and bring to a light boil over medium-high heat.
- Reduce to a gentle simmer and let it all cook for about 15 minutes, breaking up any big pieces of squash as you stir.
- Use an immersion blender to blend the soup until it’s completely smooth and velvety. Taste and adjust the salt and pepper as needed. Stir in the heavy cream right at the end.
- Bring a small pot of salted water to a boil and cook 9 oz cheese tortellini according to the package directions. Drain and set aside.
- Ladle the hot soup into bowls and add a spoonful of tortellini to each serving.
- Top with crumbled or shaved ricotta salata, pumpkin seeds for crunch, and a light drizzle of olive oil.
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