• 1 butternut squash, peeled and diced
  • 2 cups water
  • 2 cups half and half
  • ½ tsp. nutmeg
  • 1 tsp. cumin
  • 2 lb. frozen tortellini
  • 8 oz. fresh spinach


  1. Heat a large stockpot over medium heat and add the butternut squash pieces and water. Cover and bring water to a boil, then lower heat to a simmer. Cook the squash until tender, about 10 minutes.
  2. Drain the water and mash the butternut squash with a large fork or potato masher. Stir in the half and half, nutmeg, and cumin. Heat on low.
  3. Meanwhile, cook the tortellini according to package instructions. Once the tortellini is cooked through, drain and add to the soup.
  4. Stir in the fresh spinach and cook until wilted, stirring occasionally for about 10 minutes. 

Serves 6

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