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.
- 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
In a small bowl, combine milk and cornstarch.
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.
Add lemon juice, cream, Parmesan cheese and spice. Season with salt and pepper to taste.
Serve with cheese stuffed tortellini. Garnish with chilli flakes (optional).