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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).