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Creamy Butternut Squash Tortellini Soup
Servings: 4
  • 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
  1. In a small bowl, combine milk and cornstarch.
  2. 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.
  3. Add lemon juice, cream, Parmesan cheese and spice. Season with salt and pepper to taste.
  4. Serve with cheese stuffed tortellini. Garnish with chilli flakes (optional).