Butternut Squash Tortellini Soup

from twopeasandtheirpod.com

Ingredients:

• 2 tablespoons olive oil
• 3 lbs peeled & chopped butternut squash, about 1 medium sized squash
• 1 medium yellow onion, chopped
• 1 green apple, peeled, cored, and chopped
• 1 large carrot, chopped
• 1 celery rib, chopped
• 4 cloves garlic, minced
• 2 teaspoons finely chopped fresh sage
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon fresh thyme
• 1 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes
• 4 cups vegetable broth
• 12 ounces cheese tortellini
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• Pinch of nutmeg, optional
• For garnish: fresh sage leaves and extra Parmesan cheese

Directions:

1. In a large Dutch oven or pot, heat the olive oil over medium high heat. Add the butternut squash, onion, apple, carrot, and celery. Cook for 5 to 7 minutes, stirring occasionally. Add the garlic, sage, rosemary, thyme, salt, and crushed red pepper flakes. Cook for 2 minutes.
2. Pour in the vegetable broth and bring to a boil. Reduce heat to low and cover the pot. Simmer for 15 to 20 minutes or until the butternut squash is fork tender.
3. Use an immersion blender to purée the soup in the pot until smooth.
4. Add the tortellini to the butternut squash soup in the pot; cook on medium low for 5 minutes or until tortellini is cooked through.
5. Stir in the heavy cream, Parmesan cheese, and pinch of nutmeg, (if using nutmeg). If the soup is too thick, add a little extra broth until the desired consistency is reached.
6. Ladle the soup into bowls and garnish with sage and Parmesan cheese. Serve warm & enjoy!