butternut-soup

Cheesy Butternut Squash and Tortellini Soup

butternut-soup There’s nothing like a hot soup to cure rainy day blues in January. Here’s one of our favorite recipes to cook while overcast clouds start to settle in. Ingredients 1 small sweet onion, finely diced 2 cloves garlic, grated or finely chopped 1 Honeycrisp or Granny Smith apple, finely diced SAVE $ 3 cups cubed butternut squash SAVE $ 2 carrots, chopped SAVE $ 2 cups Progresso™ chicken broth (from 32-oz carton) ¾ cup whole milk or heavy cream SAVE $ 1 can (12 oz) beer (I used pumpkin beer) ½ teaspoon crushed red pepper flakes ½ teaspoon dried rosemary leaves ½ teaspoon each salt and pepper 10 oz cheese tortellini 1 ½ cups shredded fontina cheese (6 oz) ½ cup shredded sharp Cheddar cheese (2 oz) 4 oz crumbled blue cheese, if desired Steps: 1. Grease a 4 quart slow cooker. Add the onion, garlic, apple, squash carrots, chicken broth, milk, beer, crushed red pepper flakes, rosemary, salt and pepper into the cooker. 2. Cover and cook on low heat for 4-6 hours. If your in a rush, cook on high heat for 2-4 hours. 3. Transfer the soup into the blender and puree until smooth. Transfer back into the slow cooker. 4. Add tortellini and cheeses. Cover and cook on high until the tortellini is soft. 5. Serve hot and garnish with extra cheese if preferred. Enjoy!

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