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13th of December 2018


Butternut Squash, Sausage, and Tortelloni Soup

I’m not sure how the idea to put tortelloni in butternut squash soup came to me. But I thought it sounded rather nice. So I roasted up a squash, pureed it, and added some sausage and cheese tortelloni. Spoiler alert: it was really good.


To make this soup, start by prepping your butternut squash. You want to start this at least an hour and a half before you plan to eat. I never promised that this recipe was instant. But it’s so worth it.

Scrape out the seeds and stringy bits of the squash.


Pour some olive oil into the cavity.


Grab two bulbs of garlic and chop off their heads.


Place them upside-down in the oiled squash cavity. This conversation is getting weird…


Put the squash, cut side up, in a roasting pan. Add about a cup or two of water to the pan. Roast in a hot oven for about 60–75 minutes, or until it’s completely tender.


While the squash is roasting, brown up your Italian sausage. I like hot Italian sausage in this soup. The heat is a nice contrast to the sweetness of the squash. My kids don’t like it when I use spicy sausage, though. So I switch up which kind I use to keep them happy.


As the time gets close for the squash to be done roasting, cook your tortelloni according to the package instructions. I like to under-cook them slightly so that they don’t get mushy when you add them to the hot soup.

By the way, you could totally use tortellini instead of tortelloni. Whichever you prefer!


When the squash is fork tender, take it out of the oven and let it cool for a bit. Remove the garlic heads and scoop out the flesh of the squash, being careful not to get chunks of the skin.


Put the roasted squash in a big soup pot. I like to use the same pot for browning the meat and cooking the final soup. It dirties up less dishes, and you don’t waste any of the sausage bits left in the pot.


Squeeze all the garlic cloves out of the heads of garlic and into the pot.


Sprinkle in the herbs.


Pour in some chicken broth as well.


It’s about to get good!

Heat up the contents of the pot until nice and warm.


Using a stick blender, puree the soup until completely smooth. You could use a regular blender for this as well, but it makes more of a mess.


Bring the soup almost to a boil and add the spinach. Cover and cook for 2 minutes.


Pour in the heavy cream…


The cooked sausage…


And the cooked tortelloni!


Give it a good stir. Taste and add salt and pepper if needed.


Serve with grated or sliced Parmesan cheese. DO NOT skip the Parmesan cheese!


This butternut squash soup is creamy, flavorful, and satisfying. Perfect for chilly fall and winter days. Or any time of the year—I won’t judge!


I’m curious: would you use mild or spicy sausage in this soup? Let me know in the comments!


Butternut Squash, Sausage, and Tortelloni Soup

November 14, 2018 0

Prep Time:30 MinutesDifficulty:EasyCook Time:75 MinutesServings:8 Servings Ingredients 1 whole Butternut Squash1 Tablespoon Olive Oil2 heads Garlic1 pound Italian Sausage, Hot Or Mild1 package (8 Oz. Size) Cheese Tortelloni1/2 teaspoon Dried Basil1/4 teaspoon Dried Oregano1/8 teaspoon Dried Thyme2 cups Homemade, Or Low-sodium Chicken Broth3 cups Baby Spinach1 cup Heavy Cream Salt And Pepper, to taste Freshly Grated Parmesan Cheese For Serving Instructions Preheat oven to 400ºF.

Cut butternut squash in half lengthwise and scoop out seeds and stringy bits. Pour olive oil in the cavity of each squash half. Slice top off the heads of garlic. Place each one, cut side down, in one of the squash cavities.

Place squash and garlic, cut side up, in a large rimmed roasting pan. Pour about 2 cups of water in the bottom of the pan. Bake in preheated oven until squash is fork tender, about 60–70 minutes. Remove from oven, pull garlic heads out of the squash, and allow to cool for a few minutes.

Meanwhile, as squash is baking, brown and crumble sausage in a large soup pot. Remove to a plate.

Bring a medium pot of water to a boil. Cook tortelloni according to package instructions. Remove with a slotted spoon to a plate.

When squash has cooled a bit, scoop out the flesh into the now-empty soup pot. Squeeze out cloves of garlic into the pot as well. Add basil, oregano, thyme, and chicken broth. Heat until warm. Puree with a stick blender until completely smooth.

Heat until nearly boiling. Add spinach, cover, and cook for 2 minutes. Remove from heat and add cream, sausage, and tortelloni. Give it a good stir. Taste and add salt and pepper if needed.

Serve hot with freshly grated Parmesan cheese.

Erica Kastner of Buttered Side Up Erica

Hello! My name is Erica and I was born and raised in northern Minnesota. I've enjoyed being in the kitchen as far back as I can remember. I was so happy when my mom let me wash dishes for the first time when I was about 5 (I just wish I was still as enthusiastic). I was so proud to be allowed to knead bread dough when I was 8. And my mom would let me concoct my own recipes for deviled eggs, no supervision. When I was about 16, I became very interested in the nutritional aspect of food. I began experimenting with adapting recipes to make them healthier. After several failures, I was able to make meals and treats that my family loved. I wanted to share my successes with the world, and so I started my very first recipe blog. I have been blogging about my love for food ever since! Some random facts about me: I'm a shortie: a little over 5'2" tall. Foods that gross me out: watermelon, margarine, and mellow yellow. I broke my leg in a horse riding accident when I was 9. My favorite guilty pleasure late-night snack is cold cereal (with loads of cream). And finally, I was homeschooled for all of my education, and I loved it!

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