Autumn Butternut Squash Tortellini Soup

In a season that feels all but chaotic, a comforting bowl of soup, packed with veggies and protein that takes only 30 minutes to make feels like the answer.

Autumn- especially as we approach the holidays, tends to be busy, and with less and less time in the evenings (and the sun going down sooner), we rely on easy but delicious meals to get us through. This soup fits the bill- high in protein and in fiber, easy to prep ahead (it comes together in no time when the veggies are prepped) and quick to cook.

It’s simple- in the best of ways. Easy to find ingredients, seasonal flavors- uncomplicated and delicious. I have a feeling you’ll love it as much as we do!

Notes:

• Swap your veggies: use peeled and cubed sweet potatoes in place of butternut squash and spinach or collard greens in place of kale
• Add a squeeze of lemon juice for a brighter soup, or top with parmesan cheese for a salty, savory kick.
  

Autumn Tortellini Butternut Squash Soup
Serves 4-6

Ingredients:
1 tbsp avocado oil
1 lb italian sausage- mild or spicy, crumbled (pork or chicken)
1 onion (diced)
1 carrot (peeled and diced)
1 celery (diced)
2 whole garlic cloves (minced)
2 tsp fresh thyme
4 cup low sodium chicken broth (more as needed)
1/2 tsp sea salt
2 cup butternut squash (peeled and diced)
10 oz tortellini (gluten-free as needed)
3 cup fresh kale (stemmed and chopped)

To Prepare:

1. Heat oil to medium in a large dutch oven or soup pot.
2. Add sausage and cook, stirring, until no longer pink. Remove and set aside.
3. ​Add in onion, carrot and celery. Season and cook until turning translucent. Stir in garlic for 10-20 seconds, then add in thyme and stir.
4. ​Add in broth and salt and bring to a boil. Stir in butternut squash. Cook for 10-15 minutes, until squash is cooked. 
5. ​If needed, add 1-2 cups more broth. Add in reserved sausage and tortellini and cook an additional 2-4 minutes until tortellini is cooked.
6. Stir in kale, taste for seasoning and serve.

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