A comforting and flavorful Tortellini & Butternut Squash Soup, perfect for colder weather. This creamy soup is easy to make and can be doubled for larger gatherings.
1: In a large pot, sauté the onion and celery until the onions are translucent.
2: Add in the butternut squash, garlic, thyme, and sage, and continue to sauté for 8-10 minutes.
3: Add in the vegan butter, and once it melts, add in the flour. Make sure to coat all the vegetables well and keep stirring as it cooks for a few minutes to cook out the raw taste of the flour.
4: Add the 4 cups of water with the dissolved bouillon to the pot. Turn up the heat slightly and bring to a boil.
5: Cover the pot and boil softly for 25 minutes.
6: Add in the unsweetened plant milk, chopped spinach, and tortellini, and cook for 8-10 minutes until the tortellini is done and spinach has wilted.
7: Adjust the seasonings with additional salt, pepper, and sage before serving.
