1 1/2 cups butternut squash, peeled and cubed

1 1/2 cups acorn squash, peeled and cubed

1 pie pumpkin or 3/4 cup canned pumpkin puree

1 sweet onion, quartered

1 apple (such as Gala), chopped

1 head of garlic

1/4 cup olive oil

1 tsp salt

1 tsp black pepper

1/2 tsp red pepper flakes

1 tsp nutmeg

1 tsp dried or fresh thyme

2 tbsp butter

2 tbsp fresh sage, finely chopped

4 cups broth (chicken or vegetable)

9 oz cheese tortellini (regular or mini)

1/2 cup half and half

1/4 cup parmesan cheese

Optional toppings: fresh sage, black pepper, red pepper flakes, parmesan, toasted bread

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Preheat the oven to 400°F (200°C).
Peel and cube the butternut squash, acorn squash, and pumpkin. Place them in a deep baking dish.
Add the quartered onion and chopped apple to the dish.
Season with salt, black pepper, red pepper flakes, nutmeg, and thyme. Drizzle olive oil over the mixture and toss to coat.
Slice the top off the head of garlic, drizzle with olive oil, and place it face down in the dish.
Roast everything for 35–40 minutes, stirring every 10 minutes.
In a large soup pot or Dutch oven, melt the butter until it browns slightly. Add the chopped sage and sauté for 1 minute.
Add the roasted vegetables to the pot and squeeze in the roasted garlic cloves. Add canned pumpkin now if using.
Pour in the broth, cover, and bring to a simmer.
Blend the soup using an immersion blender or in batches with a regular blender until smooth.
Add the cheese tortellini and cook according to package directions, about 5 minutes.
Stir in the half and half and parmesan cheese until well combined.
Serve hot with toppings such as fresh sage, black pepper, red pepper flakes, parmesan, and toasted bread.

Use pre-cut or frozen squash to save prep time.

Vegan version: use plant-based tortellini, broth, and cream; omit or substitute parmesan.

For more spice, increase red pepper flakes.

Add shredded chicken or crumbled sausage for extra protein.

Soup thickens as it sits—add extra broth or milk when reheating.

Freeze before adding tortellini and dairy for up to 2 months.