Butternut Squash, Sausage & Tortellini Soup
This creamy Butternut Squash, Sausage & Tortellini Soup is rich and filling - the perfect comfort meal for the cold winter months!
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Servings: 6 servings
Calories: 795kcal
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
Serving: 1.5cups | Calories: 795kcal | Carbohydrates: 33g | Protein: 38g | Fat: 58g | Saturated Fat: 32g | Cholesterol: 146mg | Sodium: 1435mg | Potassium: 753mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8530IU | Vitamin C: 18mg | Calcium: 585mg | Iron: 5mg
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