What could be more comforting on a foggy autumn day than a bowl of butternut squash soup? Answer: a bowl of creamy butternut squash soup with tortellini. It is hearty and nutritious, subtly sweet with a hint of chilli for a kick, just as a true comfort food should be. This soup is a way to spice up your holiday. Also a great way to use any butternut squash leftovers.

Creamy Butternut Squash Tortellini Soup
Servings: 4
Ingredients
- 2 cups roasted butternut squash cubes
- 1 small onion chopped
- 2 Tbsp sunflower oil
- 2 cups chicken broth
- 2 cups milk
- 1 tsp cornstarch
- 1-2 tsp lemon juice
- 1/4 cup light cream
- 2 Tbsp Parmesan cheese
- a pinch of nutmeg
- a pinch of ground chilli powder optional
- salt pepper, to taste
- cheese stuffed tortellini
Instructions
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In a small bowl, combine milk and cornstarch.
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In a pot, saute onion in oil for 2-3 minutes. Add butternut squash and chicken broth and puree with hand held immersion blender (or use regular blender). Add milk/cornstarch mixture and cook until the soup thickens.
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Add lemon juice, cream, Parmesan cheese and spice. Season with salt and pepper to taste.
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Serve with cheese stuffed tortellini. Garnish with chilli flakes (optional).