Hearty Tortellini and Squash Soup | IGA West

Ingredients

• <strong>Soup</strong>
• 1 onion, finely chopped
• 3 cups butternut squash, peeled, seeded and diced (about 1/2 medium squash) 420 g
• 2 tbsp olive oil 30 ml
• 6 cups low-sodium chicken or vegetable broth 1.5 L
• 1 package store-bought tortellini 350 g
• 2 tbsp sage leaves, finely chopped 4 g
• 3 cups baby spinach, chopped 75 g
• salt and pepper, to taste
• <strong>Croutons</strong>
• 3 tbsp olive oil 45 ml
• 2 tbsp fresh Parmesan cheese, finely grated 11 g
• 1 garlic clove, finely grated
• 2 cups baguette, cubed 100 g