vegetarian / gluten free

The most festive autumn soup made with butternut squash, acorn squash, and pumpkin with cheese tortellini, parmesan and sage!

Every year for Thanksgiving we always make a butternut squash soup. It’s one of my favorite soups as a Thanksgiving course because it’s so light and you don’t fill up on it. You can still eat the rest of the Thanksgiving feast after that soup.

But butternut squash is probably one of my favorite to eat all autumn and winter long! So I wanted to make a version that would be a full complete meal and would fill me up for when I’m making it for lunch or dinner.

This recipe uses my 3 favorite winter squash, pumpkin, butternut squash, and acorn squash. They get roasted with some sweet onion and an apple and then blended together to make a super creamy, sweet and nutty soup.

Here are the Ingredients for this Autumn Tortellini Soup:

Vegetables - Butternut Squash, Acorn Squash, Pumpkin, Apple, Sweet Onion, Garlic
Seasonings - Salt, Pepper, Red Pepper Flakes, Nutmeg, Dried Thyme
Herbs - Fresh Sage
Pantry - Chicken or Vegetable Broth, Cheese Tortellini
Dairy - Butter, Half & Half, Parmesan
Toppings - Sage, Red Pepper Flakes, Parmesan, Black Pepper, Bread for Dipping

More Delicious Soup Recipes You’ll Love:

Yield 6

Author Casey Cheek

Prep time

20 Min

Cook time

1 Hour

Total time

1 H & 20 M

Autumn Tortellini Soup

The most festive autumn soup made with butternut squash, acorn squash, and pumpkin with cheese tortellini, parmesan and sage!

Ingredients

1 1/2 cups butternut squash
1 1/2 cups acorn squash
1 pie pumpkin or 3/4 cup pumpkin puree canned
1 sweet onion
1 apple (any red apple, I used Gala)
1 head of garlic
1/4 cup olive oil
1 tsp salt
1 tsp black pepper
1/2 tsp red pepper flakes
1 tsp nutmeg
1 tsp dried or fresh thyme
2 tbsp butter
2 tbsp fresh sage, chopped fine
4 cups broth (chicken or vegetable)
9 oz cheese tortellini (can use regular or mini)
1/2 cup half and half
1/4 cup parmesan
toppings: fresh sage, black pepper, red pepper flakes, parmesan

Instructions

Preheat the oven to 400 F.
Peel and remove the seeds from the butternut, acorn squash, and pumpkin. Chop into cubes and place in a deep baking dish. Quarter the sweet onion and peel and chop the apple. Add those to the baking dish as well and season with salt, pepper, red pepper flakes, nutmeg, and thyme. drizzle the olive oil overtop and mix it thoroughly. Slice the top off the head of garlic, drizzle olive oil overtop, and turn it face down in the pan. Bake for 35-40 minutes, stirring about every 10 minutes.
In your soup pot or Dutch oven, add the butter. Let it brown and then add the chopped sage. When the squash is done cooking, add it to the pot. Squeeze the roasted garlic out into the pot. If you are using canned pumpkin, add it at this step. Stir and then add in the broth. Cover and let it come to a simmer.
Once simmering, use an immersion blender to blend the soup completely. You can also transfer to a regular blender and blend the whole thing in that.
Add in the tortellini into the soup and cook for about 5 minutes (this will depend on the type of tortellini you have, usually the precooked ones say they cook in around 2-3 minutes in boiling water).
Stir in the half and half and parmesan and serve. Top with fresh chopped sage, black pepper, red pepper flakes, parmesan, and maybe even some toasted bread on the side!