What could be more comforting on a foggy autumn day than a bowl of butternut squash soup? Even better: a bowl of creamy butternut squash soup finished with cheese-stuffed tortellini. This version is rich and velvety, gently sweet from the squash with a touch of heat from chilli if you like a little kick. It makes a satisfying meal on its own and is a great way to use leftover roasted butternut squash. It’s also an easy dish to use when you want to spice up your holiday menu or make a cozy weeknight dinner.
-
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, whisk together the milk and cornstarch until the cornstarch is fully dissolved and no lumps remain.
-
Heat the oil in a medium pot over medium heat. Add the chopped onion and sauté for 2–3 minutes, until softened and translucent. Add the roasted butternut squash and the chicken broth, then use an immersion blender to puree until smooth. If you don’t have an immersion blender, carefully transfer the mixture in batches to a regular blender and puree, then return to the pot.
-
Stir in the milk–cornstarch mixture and bring the soup to a gentle simmer. Cook, stirring occasionally, until the soup thickens slightly.
-
Remove the pot from the heat and add the lemon juice, light cream and Parmesan cheese. Season with a pinch of nutmeg, a little ground chilli powder if desired, and salt and pepper to taste. Adjust the seasoning and acidity with more lemon juice if needed.
-
Cook the cheese-stuffed tortellini separately according to the package instructions. Serve the soup hot with tortellini either added directly to the pot or portioned into bowls with tortellini placed on top. Garnish with extra Parmesan and chilli flakes if you like.
Tips for best results:
- Roasting the squash first concentrates its natural sweetness and deepens the flavor. Toss squash cubes with a little oil, salt and pepper and roast at 400°F (200°C) until tender and slightly caramelized.
- For a vegetarian version, substitute vegetable broth for chicken broth and use a vegetarian Parmesan or nutritional yeast if desired.
- If the soup becomes too thick, thin it with a splash of broth or milk until you reach the desired consistency.
- To keep the soup very smooth, strain it through a fine-mesh sieve after blending. This step is optional but yields a silkier texture.
- When reheating, add a little extra broth or milk and heat gently to avoid curdling the cream.
Serving ideas and variations:
- Serve with crusty bread, garlic toast or a simple green salad to balance the richness of the soup.
- Swap light cream for half-and-half or full cream for a richer finish. For a dairy-free option, try canned coconut milk for creaminess, keeping in mind it will add a subtle coconut flavor.
- Add cooked bacon or crispy pancetta as a garnish for a smoky contrast, or finish with toasted pumpkin seeds for crunch and texture.
- Experiment with herbs such as sage or thyme—either infused during cooking or used as a fresh garnish—to complement the squash flavor.
Storage and make-ahead:
Cool leftover soup to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Tortellini is best cooked fresh and added just before serving; if you prefer to store soup with pasta, expect the tortellini to absorb some liquid and soften. To freeze, leave out the tortellini and freeze the soup in freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop.