Roasted Butternut Squash and Fennel Soup with Cheese Tortellini

Name: Roasted Butternut Squash and Fennel Soup with Cheese Tortellini
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 cups peeled and cubed butternut squash; 1 cup peeled and chopped carrots; 1 medium fennel bulb; 1 medium red apple; 2 tablespoons olive oil; ½ teaspoon salt; ½ teaspoon black pepper; 4-5 cups vegetable broth; 1 9-ounce package fresh cheese tortellini; ¼ teaspoon crushed red pepper flakes

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4 servings
Calories
165 kcal
Course
Side Dish, Main Course
Cuisine
American

Roasted Butternut Squash and Fennel Soup with Cheese Tortellini

Omar Parker

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Cheese tortellini make this puréed butternut squash, fennel, apple and carrot soup satisfying enough for a main meal.

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Ingredients

Servings

2 cups peeled and cubed butternut squash about 1 to 1 ½-inches in size
1 cup peeled and chopped carrots about 1 to 1 ½-inches in size
1 medium fennel bulb trimmed and quartered (reserve a few fronds for garnish)
1 medium red apple cored and quartered
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
4-5 cups vegetable broth
1 9-ounce package fresh cheese tortellini
¼ teaspoon crushed red pepper flakes

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Instructions

Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper and set it aside.
In a large bowl, toss together the butternut squash, carrots, fennel and red apple with the olive oil, salt and black pepper until evenly coated, then spread out onto your prepared baking sheet in a single layer. Transfer the baking sheet to your oven and roast, stirring once halfway through the cooking time, for 40 minutes. The fruits and vegetables should be soft and starting to brown in places. Remove the baking sheet from your oven and set it aside for about 10 minutes to cool slightly.
Once cool enough to safely handle, transfer all of the roasted fruits and vegetables to your blender. Add in about 2 cups of the vegetable broth. Blend on high until smooth. Then pour the contents of your blender into a large heavy-bottom pot and stir in 2 more cups of the vegetable broth. Place the pot over medium heat and bring the soup to a simmer. Stir in the cheese tortellini and cook them in the soup according to the package instructions, generally about 7-9 minutes. If the soup is getting thick, you can add in the remaining cup of vegetable broth. Taste and add more salt and pepper, if desired.
To serve, ladle the warm soup into bowls. Garnish with some of the reserved fennel fronds and a sprinkling of red pepper flakes, if desired.

Nutrition Information

Show Details

Calories 165kcal (8%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 1mg (0%) Sodium 350mg (15%) Potassium 646mg (18%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 12928IU (259%) Vitamin C 26mg (29%) Calcium 78mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 165 kcal

% Daily Value*

Calories	165kcal	8%
Carbohydrates	25g	8%
Protein	3g	6%
Fat	7g	11%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	1mg	0%
Sodium	350mg	15%
Potassium	646mg	14%
Fiber	6g	24%
Sugar	9g	18%
Vitamin A	12928IU	259%
Vitamin C	26mg	29%
Calcium	78mg	8%
Iron	1mg	6%