Roasted squash, garlic, sausage and tortelloni come together to make a delicious and satisfying soup.
By Erica Kastner of Buttered Side Up.
- 1 whole Butternut squash
- 1 tbsp Olive oil
- 2 heads Garlic
- 1 pound Hot Or Mild Italian Sausage
- 1 packet (Size 8 oz) Cheese Tortelloni
- ½ teaspoon Dried basil
- ¼ teaspoons Dried oregano
- ⅛ teaspoons dried thyme
- 2 cups Homemade or low sodium chicken broth
- 3 cups baby spinach
- 1 cup Heavy cream
- Salt and pepper to taste
- Freshly grated parmesan cheese, to serve
Preheat oven to 400ºF.
Cut the butternut squash in half lengthwise and remove the seeds and stringy bits. Pour olive oil into the cavity of each squash half. Cut off the tops of the garlic heads. Place each, cut side down, in one of the squash cavities.
Place squash and garlic, cut side up, in a large rimmed roasting pan. Pour about 2 cups of water into the bottom of the pan. Bake in preheated oven until squash is fork tender, about 60 to 70 minutes. Remove from the oven, remove the garlic heads from the squash and let cool for a few minutes.
Meanwhile, while the squash cooks, brown and crumble the sausage in a large pot. Remove to a plate.
Bring a medium pot of water to a boil. Bake tortelloni according to package directions. Remove with a slotted spoon onto a plate.
When the squash has cooled down a bit, scoop out the flesh into the now empty pot. Also press the garlic cloves into the pan. Add basil, oregano, thyme and chicken broth. Heat until hot. Puree with a hand blender until completely smooth.
Heat until almost boiling. Add spinach, cover and cook for 2 minutes. Remove from the heat and add the cream, sausages and tortelloni. Stir well. Taste and add salt and pepper if necessary.
Serve hot with freshly grated parmesan.