Creamy Butternut Squash and Tortellini Soup
2 medium butternut squash, peeled and diced into 1″ cubes
1 onion, sliced
2 tbsp olive oil
1 tsp kosher salt
5 cups chicken/vegetable broth (more or less to how thick you want the soup)
1 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1 tsp cumin
1/3 cup cream cheese
salt and pepper to taste
1 package tortellini
Parmesan cheese, to top
Preheat oven to 425 degrees F. Place diced butternut squash and onion onto baking sheet lined with aluminum foil. Drizzle with olive oil and toss around to combine. Sprinkle with kosher salt.
Roast in oven 35-40 minutes. Then set aside. This can be done one day in advance to make for a quick weeknight meal.
In large saucepan, bring chicken/vegetable broth, cinnamon, cloves, nutmeg, and cumin to a boil. Season with salt. Add butternut squash and onion, and let simmer about 5 minutes. Add cream cheese and puree with an immersion blender until completely creamy.
In a separate pot, prepare tortellini as directed on package. Add to soup. Top with parmesan cheese, and enjoy!