This creamy Butternut Squash, Sausage & Tortellini Soup is rich and filling – the perfect comfort meal for the cold winter months!
Did you know that today is National #SoupSwapDay? How fun is that?! I wait all year for cold temps in Texas just so I can make all the soup. And wear leggings, sweaters, and boots, of course. But I love making soup during the fall and winter. It’s usually my Sunday thing. Soup Sundays, if you will.
I have an arsenal of soups, stews and chilis that I make every year, but I’m always looking for new recipes to try out. And this Butternut Squash, Sausage & Tortellini Soup is one of my favorites, to date. The base soup is creamy, pureed butternut squash, chicken broth, cheese, and coconut milk rounded off with sausage and cheese tortellini, and topped with chopped green onions. It is absolute flavor and texture perfection and a well-balanced comfort meal.
How do you make Butternut Squash, Sausage & Tortellini Soup?
Full printable recipe below!
1.) Heat oil in a dutch oven or large stock pot, over medium heat. Add garlic, cubed squash, salt, pepper, smoked paprika and nutmeg. Stir to coat.
2.) Cover and cook for 6-8 minutes, or until squash is slightly softened. Add broth, bring to a simmer, and cook for 8-10 minutes until squash is completely tender.
3.) Blend until smooth.
4.) Stir in cheese and coconut milk.
5.) Add tortellini, cover and cook for 9 minutes, until tender.
6.) Meanwhile, cook the sausage in a medium skillet, breaking up with a spatula until browned and cooked through. Drain well and add to the soup. Stir to combine.
7.) Serve topped with chopped green onions.
You know how people host cookie exchange parties around the holidays? A group gets together, they each make a type of cookie, and each person gets a dozen or so of each of the types of cookie to take home. Wouldn’t it be fun to host a soup swap party?? Everyone make a big batch of their favorite soup, then bring it to the party where each person can take home a tupperware of each type of soup. Then you can freeze some and have soup to try all winter long!
Man, that’s sounds like a great party to me! Who wants to come? I’ll make this soup!
If you like this recipe, here’s a few more soup recipes!
1.) Chicken Enchilada Soup by Karen’s Kitchen Stories
2.) Smoked Gruyere Butternut Squash Soup with Spicy Roasted Chickpeas
3.) Tomato Tortellini Soup
There’s even a Pinterest board for Soup Swap Inspiration, if you need more ideas!
Follow me on Pinterest for more great recipes!
Butternut Squash, Sausage & Tortellini Soup
Equipment
- Immersion Blender
Ingredients
- 1 Tbsp olive oil
- 2 Tbsp garlic (chopped)
- 3 1/4 cups butternut squash (cubed)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1/8 tsp ground nutmeg
- 2 cups low-sodium chicken broth
- 2 cups smoked gouda (shredded)
- 13.5 oz coconut milk
- 9 oz cheese tortellini (frozen)
- 1 lb ground sausage
- green onions (chopped, for topping)
Instructions
- Heat oil in a dutch oven or large stock pot, over medium heat. Add garlic, cubed squash, salt, pepper, smoked paprika and nutmeg. Stir to coat.
- Cover and cook for 6-8 minutes, or until squash is slightly softened. Add broth, bring to a simmer, and cook for 8-10 minutes until squash is completely tender.
- Use an immersion blender to blend until smooth. (Alternately you can use a blender, blending in batches and then returning to the pot.)
- Slowly stir in the cheese, until melted, then stir in coconut millk.
- Add tortellini, cover and cook for 9 minutes, until tender.
- Meanwhile, cook the sausage in a medium skillet, breaking up with a spatula until browned and cooked through. Drain well and add to the soup. Stir to combine.
- Ladle into soup bowls and serve topped with chopped green onions, if desired.
Nutrition
I’m game for a soup party, Gwynn!
I can’t wait to try thi soup….YUM!
This is a lovely soup. We have leftovers in the fridge that will be perfect for lunch. I followed the recipe as is, just had regular gouda. I didn’t know what this combination of flavors would taste like but quite a nice change 🙂 Thanks for the recipe!
Hi Whitney! I am so glad to hear that you are enjoying this soup – it’s one of our favorites!
Added spinach to ours and heavy cream instead of coconut, loved it!