Butternut Tortellini with Veggies
Yield: 6-7 servings
Adapted from Mel
2 tsp olive oil
½ c dried chopped onion (if using fresh onion, saute before adding to slow cooker)
3 cloves garlic, finely minced
¼ tsp minced dried rosemary
¼ tsp dried thyme
¼ tsp dried sage (optional)
½ tsp salt
¼ tsp pepper
2 lbs butternut squash, about 4 cups (peeled and cubed)
3 c low-sodium chicken broth
4 to 8 oz fat free cream cheese
1 lb refrigerated tortellini
Additional veggies: cooked broccoli, cooked cauliflower, cooked green beans, etc, or meat such as rotisserie chicken
Place the butternut squash in a 5- or 6-quart slow cooker. Add onion and spices, then pour the chicken broth over butternut. Cover and cook on low for 8 hours or high for 4-5 hours.
Add the cubes of cream cheese to the slow cooker. Stir until mostly melted. Using an immersion blender in the crockpot, blend the mixture until smooth. Stir in the tortellini. Cover and cook on high for 30 minutes or until the tortellini are tender (with time constraint, you can cook these on the stove as indicated on the package then just add them to the butternut sauce and serve). Add any additional cooked veggies as noted above.
Add salt and pepper to taste. Serve with Parmesan cheese as topping.
