I consume so much butternut squash this time of year that I might be at risk for turning orange!
I love it every which way possible: roasted, mashed, baked into desserts. You name it. I just can’t seem to get enough butternut squash.
One of my go-to recipes for butternut squash is coaxing it into a puréed soup. It’s an easy fall dish that’s equally suited for a cozy weeknight meal at home or served up as part of a more formal dinner gathering. But sometimes, I find puréed soups to be a little bit lacking in substance. They are generally satisfying enough for lunch or when eaten as an appetizer. But to be sufficient enough for a full entrée, I think they require a little bit of bulking up. I usually do this in the form of of toppings, like nuts, spiced chickpeas or croutons. But this time, I decided to add in some fresh cheese tortellini. The cheese tortellini provide the perfect salty contrast to this slightly sweet and nutty soup. And they give this soup a substantial amount of “bite,” which makes this Roasted Butternut Squash and Fennel Soup with Cheese Tortellini perfectly suited for a main meal.
I started this recipe by roasting up all the fruits and vegetables in my oven until they were very soft and starting to caramelize. While this does take a little bit more time than simply cooking everything on the stovetop, the resulting flavor enhancement is well-worth the extra investment. Then I added all of the roasted ingredients to my blender with some vegetable broth and puréed them until smooth and creamy. I transferred the puréed soup to large stock pot with the remaining vegetable broth, brought it to a low simmer and then cooked the cheese tortellini right in the soup itself. Definitely look for fresh tortellini, which generally cook up faster than the frozen varieties (and I think have a superior taste as well).
You’ll need 4 cups of vegetable broth for this recipe, but keep an extra cup handy in case you decide you want to thin the soup out a bit. I’ve found that some varieties of tortellini expand more than others once cooked, which will change how thick or thin the resulting soup will be.Print
Cheese tortellini make this puréed butternut squash, fennel, apple and carrot soup satisfying enough for a main meal.
New Recipes Every Week!Get email updates from Oh My Veggies