Creamy Butternut Squash Sausage Tortellini Soup
This delicious soup combines creamy butternut squash with savory Halal sausage and tender tortellini, making it the perfect warm dish for chilly evenings.
Ingredients
Base Ingredients
- 2 cups butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free alternative)
- 1 package (9 oz) Halal sausage, sliced
- 1 package (9 oz) cheese tortellini (make sure it’s Halal)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes.
Cooking
- Add the sliced Halal sausage to the pot. Cook until it’s browned, which should take about 5 minutes.
- Stir in the diced butternut squash and continue to cook for another 5-7 minutes until it starts to soften.
- Add the vegetable broth, bring it to a simmer, then reduce the heat and let it cook for about 15 minutes, or until the squash is tender.
- Use an immersion blender (or a regular blender) to puree the soup until smooth and creamy.
- Add the heavy cream and cheese tortellini to the pot, and cook for an additional 5-7 minutes until the tortellini is tender.
- Give the soup a taste and add salt and pepper as needed.
Serving
- Ladle into bowls and garnish with fresh parsley for that extra pop of flavor.
Notes
Store the soup in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stove, adding broth to maintain texture.