Saturday, November 12, 2011

Creamy Butternut Squash soup with Tortellini

1 butternut squash - peeled and cubed (yes seeded too) - about two lbs
1 Yellow Potato diced
About 5 cups broth (I again used Imagine, NO chicken)
1 tsp red pepper flakes

Add broth +1/2 cup water to a sauce pan and add potato, squash and red pepper, simmer about 20 minutes or until tender. Then puree in a blender until smooth

Meanwhile cook tortellini according to package instructions

Once soup is smooth, stir in pasta and enjoy!

1 comment:

  1. Oh man, it just doesn't get any better than that on a cold rainy afternoon!