I’m a self-proclaimed soup freak. It could be 110° outside with 95% humidity and I’d still want a big bowl of soup. I love fall because it means that I get to eat soup whenever I gosh-darn want to and don’t get the soup-eye from my family at dinner time. Soup-eye = the soup equivalent to the stink-eye, BTW.
So basically what I’m saying is that you’ll see a lot of soup recipes from me for well, let’s face it, forever. I don’t think you’ll mind though, right?
This broth-based soup is the perfect way to bring in the fall. It brings together the end of the summer produce with lots of sweet bell peppers and hearty fall butternut squash. Finished off with a little bit of balsamic vinegar and cheese-filled tortellini this soup is hearty, meat-less, and the perfect way to keep extra calories at bay without sacrificing sustenance.
You’ll start off with a whole butternut squash. You’ll end up only needing about half of it, but I like to cut the whole thing up and throw half of it into the freezer to use later- perhaps in this. Cut the squash in half and remove the seeds and then use a vegetable peeler to remove the skin.
Once the skin is removed (you may have to run your vegetable peeler over it more than once, it can be pretty thick), cut the squash up into 1/2 inch squares. Set aside about 4 cups for this soup and freeze the rest.
In a large soup pot, saute some onion, carrots, and celery in a bit of olive oil and season with salt. The salt will draw out the water in the vegetables and help them cook quicker.
Once the above veggies are soft, add in some bell pepper, garlic, smoked paprika, stir and let cook for about 5 mins or until the peppers start to soften.
Once the peppers are soft stir in some broth and the chopped squash. You can use chicken or vegetable broth for this soup. When I make soup, or really anything that calls for broth, I use this Better Than Boullion base. Just a teaspoon of it makes 1 cup of flavorful broth when added to water. You can get it in chicken, beef, and vegetable.
Bring the soup to a boil and let simmer until the squash is tender- about 10 minutes. Stir in 1 package of refrigerated cheese tortellini and cook in the soup per the package directions.
Once the pasta is cooked, stir in a little bit of balsamic vinegar and serve! I like mine with a generous dose of parmesan cheese!
- 2 tbsp olive oil
- 2 C onion, chopped
- 1 C celery, chopped
- 1 C carrot, chopped
- 1½ tsp kosher salt
- 1½ C sweet bell pepper, chopped
- 2 cloves garlic, minced
- ½ tsp smoked paprika
- 4 cups butternut squash, seeded, peeled and chopped into ½" cubes
- 8 C chicken or vegetable broth
- 10 oz. package refrigerated cheese tortellini
- 1 tbsp balsamic vinegar
- Saute onion, celery, and carrots in 2 tbsp of olive oil over medium heat. Stir in ½ tsp of salt and let cook until just soft.
- Stir in bell pepper, garlic, smoked paprika, and remaining 1 tsp of kosher salt. Let cook for about 5 minutes or until the peppers begin to soften.
- Add the squash and broth into the vegetables, bring to a boil and let simmer until the squash is tender- about 10 minutes.
- Stir in tortellini and cook in the soup per the package instructions. Once the pasta is cooked through, stir in balsamic vinegar and serve topped with parmesan cheese.