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!
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