Sweet Butternut Squash and Tortellini Soup

Sweet Butternut Squash and Tortellini Soup


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Chunks of butternut squash have been slowly cooked with select veggies, herbs, and spices into a nutty soup pureed to perfection. Topping off this creamy delight is tortellini stuffed with rich cheese. We suggest serving this soup with broccoli florets and a sprinkling of roasted squash seeds.

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Time needed

15 min preparation + 4-6 hour cooking

Serving Size / Yield

6 servings


  • 1 Small Onion, finely diced
  • 2 Garlic Cloves, chopped
  • 3 C. Butternut Squash, cubed
  • 2 Medium Carrots, chopped
  • 2 C. Vegetable Broth
  • 3 oz. Low-Fat Cream Cheese
  • 1 1/2 C. Apple Cider
  • 1/2 tsp. Dried Rosemary
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Ground Black Pepper
  • 10 oz. Cheese Tortellini
  • 1 1/2 C. Shredded Gouda Cheese

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Lightly spray a large slow cooker with nonstick cooking spray. Add the onion, garlic, squash, carrots, broth, cream cheese, cider, rosemary, salt and pepper. Cook on low for 4-6 hours, or until squash is tender. Pour mixture into a large processor or blender, and puree until smooth. Return soup to slow cooker. Stir in tortellini and gouda. Increase heat to high and continue cooking for 10 minutes, or until tortellini is tender.

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