Go Back
–+ servings
Creamy Roasted Butternut Squash Soup with 2 Secret Ingredients and Tortellini ohsweetbasil.com
Print Recipe
5 from 2 votes

Creamy Tortellini Butternut Squash Soup

I am usually a chicken tortilla or potato soup girl but I've become obsessed with this creamy tortellini butternut squash soup!
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: All Your Favorite Fall Recipes to Warm up to
Keyword: APPETIZER, butternut squash, carrots, main dish, pasta, soup, sweet potato, tortellini, vegetarian
Servings: 6 -8
Author: Sweet Basil

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 note for options*
  • 1 1/4 teaspoons Lemon Pepper
  • 2 Tablespoons Brown Sugar
  • 2 teaspoons Salt beginning with 1 and adding per instructions
  • 1/4 Cup Fresh Chopped Parsley
  • 7 Ounce Box Cheese Tortellini
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees.
  • Cut open the squash and drizzle with olive oil, salt and pepper.
    1 Medium to Large Butternut Squash, Olive Oil, Salt and Pepper
  • Place the squash, carrots and sweet potato on a baking sheet, rolling the carrots in any oil and salt that ended up on the pan.
    1 Sweet Potato, 20 Baby Carrots
  • Bake for 30 minutes, remove the carrots and continue to bake for 30-45 minutes or until the sweet potato and squash are tender.
  • Allow to cool slightly.
  • Scoop the meat out of the squash and sweet potato into a blender.
  • Add the carrots and garlic and puree until smooth. You may add a little of the broth if your blender needs help making the mixture smooth.
    2 Cloves Garlic
  • Add the squash mixture, broth, cream, lemon pepper and brown sugar to a large pot.
    3 Cups Chicken Broth, 2 Cups Heavy Cream *see note for options*, 1 1/4 teaspoons Lemon Pepper, 2 Tablespoons Brown Sugar
  • Heat over medium heat until it begins to simmer then turn to low.
  • Season with salt adding the teaspoon then any additional salt as needed.
    2 teaspoons Salt
  • Add the pepper and parsley and allow to simmer for 20-30 minutes.
    7 Ounce Box Cheese Tortellini
  • Meanwhile, cook the tortellini per package instructions.
  • To serve, add the tortellini into the pot and cook for another 2 minutes to bring everything to the same temperature and serve immediately.
    1/4 Cup Fresh Chopped Parsley

Notes

You may use half and half, cream or milk or any combination but heavy cream makes the soup thick and creamy compared to the others.
May be kept in the refrigerator for 5 days or this soup freezes well for up to 3 months.

Nutrition

Serving: 1g | Calories: 331kcal | Carbohydrates: 25g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1161mg | Fiber: 3g | Sugar: 8g