Butternut Squash Tortellini Soup The perfect soup for lunch or dinner when gathering…whether for a holiday cook day lunch or a comforting evening meal. Full of the flavors of fall and great served with those sweet potato biscuits. INGREDIENTS • 1 lb. Italian sausage - ground or casings removed from links • 1 T olive oil • 1 C diced onion • 2 cloves garlic, minced • 1 T dried sage or 2 T fresh sage, thinly sliced • 1 t fresh thyme, stems removed • 1 lb. butternut squash, peeled and cubed • 4 C chicken broth • 1 large apple - peeled, cored, and diced • ¼ t nutmeg - fresh is best if you have it • 1 lb. cheese tortellini - or gluten free if needed for guests • ½ C heavy cream or half and half • ¼ C Parmesan cheese, grated • 4 oz. baby spinach, or as much as you like • Salt and pepper to taste INSTRUCTION • Heat olive oil in a large soup pot or Dutch oven, and add the Italian sausage, stirring to break it apart as it browns. • Remove the sausage from the pan and set aside. • Add the onion to the pan and stir until it’s a golden color. • Add the garlic, sage, thyme, and cook for another minute. • Pour in the chicken broth. • Add squash, apple, and nutmeg and bring to a boil. • Simmer until vegetables are soft. Then use an immersion blender to puree the soup directly in the pot. • When soup has been blended, bring back to a gentle boil and add in the tortellini. • Cook for about 5 minutes or until tortellini is tender. Reduce heat to medium low and stir in the heavy cream and Parmesan cheese. • When cheese is melted, add sausage and baby spinach into the soup. • Taste and adjust seasoning with salt and pepper, if needed. • Serve hot and garnish with additional Parmesan and fresh herbs. • NOTE: Feel free to add more chicken broth in if soup gets thicker than desired. Roasting the butternut squash for an hour in a 375-degree oven, removing peeling, and then adding it mashed to the soup makes it easier for a smoother consistency with a depth of flavor. Cubed, peeled squash is a time saver. You choose. The perfect main dish for cool temperatures that draw us into fall flavors. Sweet Potato Biscuits If you are like me, creating a great biscuit is the perfect bread when guests are visiting. Whether for breakfast or added to a family gathering, they are always welcomed and enjoyed. A new take on an easy favorite recipe was perfect. Hope you love these. INGREDIENTS • 2 C Bisquick • ¼ t black pepper • ½ C sour cream • ¼ C cooked, mashed sweet potatoes • ½ C Sprite • 4 T butter INSTRUCTION • Bake sweet potato, cool, peel, and mash. Refrigerate. This can be done the day before. • Preheat oven to 425 degrees. • Measure all ingredients. • Add 2 T of butter to a 9” cast iron skillet OR round baking pan and add to oven to melt butter. • Add black pepper to Bisquick in a mixing bowl and whisk to distribute. • With a fork, stir in the sour cream and mashed, cold sweet potatoes until the mixture looks like crumbs. • Add Sprite to dough and stir with a fork until combined. • Place an additional 2 T of butter to microwave safe bowl and melt in microwave. Set aside. • Remove pan from oven. • Scoop dough with an ice cream scoop and drop into the melted butter in the hot pan. • Pour additional melted butter over the top of the biscuits. • Bake in preheated 425º oven for 20 minutes. • Serve immediately with honey, apple butter, or jam. INTHEVUE.COM | NOVEMBER 2026 79