2TeaspoonsSaltbeginning with 1 and adding per instructions
1/4CupFresh Chopped Parsley
7ounceBox Cheese Tortellini
Preheat the oven to 350 degrees.
Cut open the squash and drizzle with 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.
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.
Add the squash mixture, broth, cream lemon pepper and brown sugar to a large pot.
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.
Add the pepper and parsley and allow to simmer for 20-30 minutes.
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.
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.
Creamy Tortellini Butternut Squash Soup
Amount Per Serving (1 g)
Calories 331Calories from Fat 216
% Daily Value*
Saturated Fat 15g94%
Trans Fat 1g
Polyunsaturated Fat 7g
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: All Your Favorite Fall Recipes to Warm up to