Butternut squash soup is now a standard in any modern recipe repertoire. To keep it interesting and make it a complete meal, I add shop-bought tortellini or ravioli for the last three minutes of cooking.
I favour the cheese or spinach and ricotta tortellini for this recipe but feel free to substitute a meaty version if you prefer
If you don't have
roasted butternut squash in your freezer stash, just use the raw, uncooked butternut squash cubes, they'll take about twenty minutes to soften. The butternut will shrink when cooked, so start off with an extra cup.
Here's a quick tutorial, scroll down for the full ingredients list:
https://www.youtube.com/watch?v=KbB2SLxj7BE&feature=youtu.be
Roasted Butternut and Tortellini Soup
4 cups roasted butternut squash cubes
2 onions, diced
2tbsp light olive oil
1/2 tsp ground nutmeg
1.25 litre chicken or vegetable stock
Juice of 1/2 lemon
Salt and pepper
500g packet spinach and cheese tortellini
To serve:
100ml cream
50g Parmesan cheese
Chilli flakes
Method:
- Heat the oil over a medium heat in a soup pot.
- Gently sauté the onion until very soft.
- Sprinkle in the nutmeg and stir for a minute or two.
- Add the roasted butternut squash and stock and purée with immersion blender.
- Season with salt and pepper and fresh lemon juice.
- Bring soup to a boil and add tortellini for three minutes (until they float)
- Serve with a swirl of cream, a sprinkle of Parmesan and chilli flakes
Well-known food journalist and talk show regular Rozanne Stevens is the creative chef behind Makeaheadmealz.com group and private cookery lessons. For extra recipes and tips follow @MakeAheadMealz on Twitter or Instagram: @MakeAheadMealz.
