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Roasted Butternut Squash and Fennel Soup with Cheese Tortellini
Cheese tortellini make this puréed butternut squash, fennel, apple and carrot soup satisfying enough for a main meal.
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
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.