Butternut Squash Soup with Cheese Tortellini

Ingredients:

4 C peeled and chopped butternut squash
1 cup diced onion
1 T. minced garlic
2 T. butter
1 t. thyme
1 t. salt
1/4 t. black pepper
2 C. Vegetable broth
8 oz. cream cheese, softened
¼ lb. frozen cheese tortellini
Sour cream

Melt the butter in a heavy stock pot. Add the onions, garlic, salt, pepper, and thyme, and stir-fry together until the onions are tender. Add the squash and the broth. Reduce heat and simmer for 30 minutes.

When squash is tender, remove from heat. Add the cream cheese, and set aside to cool.

Puree the soup in a food processor until smooth, adding as much vegetable broth as necessary to achieve the desired thickness (I like mine fairly thick, so I only use a few ounces). Pour into an airtight container, and refrigerate or freeze until needed.

To serve the soup, first boil the tortellini according to package directions until tender. Pour the squash soup into a saucepan, and heat gently until boiling. Pour the hot soup over the pasta, and garnish with a dollop of sour cream. Serve immediately, with fresh bread and maybe some Chardonnay. Makes 2 servings.