Butternut Squash Sausage Tortellini Soup With Sage Cheese Swirl

As the leaves turn and a chill fills the air, there’s nothing quite as comforting as a warm bowl of soup. This Butternut Squash Sausage Tortellini Soup is the epitome of fall flavors, combining the sweetness of roasted butternut squash with savory Italian sausage and delicate cheese tortellini. But the real magic lies in the creamy sage cheese swirl, adding a touch of elegance and herbaceousness to every spoonful. This recipe is surprisingly easy to make and guaranteed to become a new family favorite. It’s a hearty, satisfying meal that’s perfect for a weeknight dinner or a cozy weekend gathering. Plus, it’s a fantastic way to use up that beautiful butternut squash!

What You’ll Need

• Butternut Squash (900g / 2lb): We’re starting with the star of the show! Choose a butternut squash that feels heavy for its size, indicating it’s full of moisture. Roasting the squash brings out its natural sweetness and creates a beautiful caramelized flavor.
• Olive Oil (3 tbsp / 45ml): A good quality extra virgin olive oil is essential for roasting the squash and sautéing the vegetables. It adds richness and depth of flavor.
• Salt & Pepper: To season the squash and throughout the soup. Freshly ground black pepper is always best!
• Onion (1 medium / ≈150g / 1 cup): Diced onion forms the aromatic base of our soup. Yellow or white onions work well here.
• Carrots (2 medium / ≈150g / 1 cup): Adding sweetness and color, diced carrots contribute to the overall flavor profile.
• Celery (2 stalks / ≈100g / 1 cup): Celery provides a subtle savory note and adds texture to the soup.
• Garlic (3 cloves): Minced garlic is a must-have for any flavorful soup. It adds a pungent aroma and delicious taste.
• Dried Thyme (1 tsp): This herb complements the butternut squash beautifully, adding an earthy and slightly floral note.
• Smoked Paprika (1 tsp, optional): A touch of smoked paprika adds a subtle smoky flavor that enhances the overall complexity of the soup. Feel free to omit if you prefer.
• Vegetable Broth (960ml / 4 cups): Using a high-quality vegetable broth is crucial for a flavorful soup. Ensure it’s halal certified if needed.
• Water (480ml / 2 cups): Water helps to adjust the consistency of the soup and balance the flavors.
• Halal Chicken Sausage (250g / 9oz): Sliced chicken sausage adds a savory protein element to the soup. Look for a halal-certified option to suit dietary needs. Italian sausage works particularly well.
• Cheese Tortellini (300g / 10.5oz): Cheese tortellini adds a delightful texture and cheesy flavor to the soup. Again, check for halal certification.
• Heavy Cream (120ml / ½ cup): Heavy cream adds richness and creaminess to the soup.
• Soft Goat Cheese (100g / 3.5oz): This is the key ingredient for our sage cheese swirl! It provides a tangy and creamy base.
• Fresh Sage (2 tbsp): Finely chopped fresh sage infuses the cheese swirl with its distinctive herbaceous flavor.
• Lemon Juice (1 tbsp): A squeeze of lemon juice brightens up the cheese swirl and balances the richness.
• Toasted Pumpkin Seeds (2 tbsp): These add a delightful crunch and nutty flavor as a garnish.
• Sage-Infused Olive Oil (1 tbsp): This adds a final touch of sage flavor and a beautiful sheen to the soup.
• Fresh Sage Leaves (optional): For garnish, adding a pop of color and extra aroma.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few easy substitutions:

• Butternut Squash: Acorn squash or pumpkin can be used as a substitute.
• Chicken Sausage: Italian sausage (pork or turkey) or even chorizo can be used instead.
• Cheese Tortellini: Spinach and ricotta tortellini would also be delicious.
• Heavy Cream: Half-and-half or coconut cream (for a dairy-free option) can be used, but the soup will be less rich.
• Goat Cheese: Cream cheese or mascarpone can be substituted, but the flavor will be different.

Bringing It All Together: Step-by-Step Instructions

1. Roast the Butternut Squash: Preheat your oven to 200°C (400°F). This high heat is crucial for caramelizing the squash, bringing out its natural sweetness. Toss the cubed butternut squash with 2 tablespoons of olive oil, ensuring each piece is lightly coated. Season generously with salt and pepper. Spread the squash in a single layer on a baking sheet – overcrowding will steam the squash instead of roasting it. Roast for 20-25 minutes, flipping halfway through, until tender and beautifully browned.
2. Sauté the Aromatics: While the squash roasts, begin building the flavor base of your soup. Heat the remaining 1 tablespoon of olive oil in a large, heavy-bottomed pot (Dutch ovens work wonderfully) over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and become translucent. This process, known as ‘sweating’ the vegetables, releases their natural sugars and creates a fragrant foundation.
3. Bloom the Spices: Add the minced garlic, dried thyme, and smoked paprika (if using) to the pot. Cook for just 1 minute, stirring constantly, until fragrant. This ‘blooming’ process awakens the spices, intensifying their flavor. Be careful not to burn the garlic!
4. Simmer the Soup: Add the roasted butternut squash, vegetable broth, and water to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. This allows the flavors to meld and the squash to fully integrate into the broth.
5. Purée for Texture: Carefully use an immersion blender to purée about half of the soup directly in the pot. This creates a creamy texture while leaving some chunks of squash for visual appeal and a more satisfying bite. Alternatively, you can transfer portions of the soup to a regular blender, but be extremely cautious when blending hot liquids – vent the lid to prevent pressure buildup.
6. Add the Sausage: Add the sliced halal chicken sausage to the pot and simmer for 5 minutes to heat through. The sausage adds a savory depth and protein to the soup.
7. Cook the Tortellini: Stir in the cheese tortellini and cook according to the package directions (usually 3-4 minutes) until al dente. Be careful not to overcook the tortellini, as they can become mushy.
8. Prepare the Sage-Cheese Swirl: While the tortellini cooks, prepare the signature sage-cheese swirl. In a small bowl, combine the soft goat cheese, chopped fresh sage, lemon juice, and a splash of heavy cream. Mix until smooth and creamy. The lemon juice brightens the flavors and balances the richness of the cheese.
9. Finish and Swirl: Reduce the soup heat to low and stir in the remaining heavy cream. Taste and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls. Drop 1-2 tablespoons of the sage-cheese mixture into the center of each bowl and gently swirl it into a decorative ribbon using the back of a spoon.
10. Garnish and Serve: Drizzle a thin stream of sage-infused olive oil around the swirl, sprinkle with toasted pumpkin seeds, and garnish with a few fresh sage leaves (optional). Serve immediately while hot, with a side of crusty bread for dipping.

The Halal Considerations: Ensuring Authenticity

This recipe is specifically designed with halal ingredients in mind. Using halal-certified chicken sausage and vegetable broth is paramount. Always double-check the packaging to ensure compliance with your dietary requirements. The choice of ingredients allows everyone to enjoy this comforting soup without compromising their beliefs.

Why Butternut Squash and Sage? A Flavor Harmony

Butternut squash and sage are a classic autumnal pairing for a reason. The squash’s inherent sweetness is beautifully complemented by the earthy, slightly peppery notes of sage. This combination isn’t just delicious; it’s rooted in culinary tradition. Historically, these ingredients were readily available during the fall harvest, making them staples in seasonal dishes. The sage also aids in digestion, making this soup not only flavorful but also comforting for the stomach.

Elevating the Soup: The Sage-Infused Olive Oil

The sage-infused olive oil isn’t just a garnish; it’s a flavor amplifier. Gently heating olive oil with sage leaves allows the oil to absorb the herb’s aromatic compounds, creating a fragrant drizzle that enhances the overall taste experience. To make it, simply heat 2 tablespoons of olive oil with a few fresh sage leaves over low heat for about 5-7 minutes, being careful not to burn the sage. Strain the oil before using.

Pumpkin Seed Power: Texture and Nutrition

Toasted pumpkin seeds (pepitas) add a delightful crunch and a boost of nutrition to this soup. They’re a good source of magnesium, zinc, and healthy fats. Toasting the seeds enhances their flavor and texture. Simply spread them on a baking sheet and toast in the oven at 175°C (350°F) for 5-7 minutes, or until golden brown and fragrant.

Frequently Asked Questions (FAQ)

Can I make this soup ahead of time?

Yes, you can make the soup base (without the tortellini) up to 2 days in advance. Store it in an airtight container in the refrigerator. Add the tortellini just before serving.

Can I use a different type of sausage?

While halal chicken sausage is recommended, you can substitute with other halal-certified sausages, such as turkey or beef sausage. Adjust the cooking time accordingly.

Is this soup gluten-free?

Check the label of your tortellini to ensure it is gluten-free. Otherwise, this recipe is naturally gluten-free.

A Cozy Bowl Awaits!

This Butternut Squash Sausage Tortellini Soup with Sage Cheese Swirl is the perfect comfort food for a chilly evening. The combination of sweet squash, savory sausage, and fragrant sage is simply irresistible. Don’t forget to save this recipe to Pinterest for later inspiration!

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