Squash and Tortellini Soup

I've made this soup with all kinds of squash to pleasing results each time. It doesn't really ma tter what kind of squash you use as long as it's a variety you like. If you've never cooked with squash, this is the perfect excuse to start.

Up the nutrition: Add any leftover veggies you have on hand. Drained and rinsed beans, such as black or white, are and easy way to add protein to the meal. Add chopped baby spinach, Swiss chard, beet greens or bok choy to the soup just before serving. Alternatively, skip the tortellini and serve with a hunk of warm whole grain bread and a simple garden salad.

Shortcut: If you're not going to bother blending the soup, you can cook the pasta directly in the soup. It looks nicer blended but your tummy will never know the difference. Its better to eat healthy than skip eating because recipes seem too hard.

Serves 4-6

Ingredients

1	medium Buttercup Squash, about 2 1/2 pounds, cut in half
2	cups chicken broth
2	cups water
1	9 ounce package of fresh tortellini or four servings or dried tortellini, cooked
1	teaspoon ground cinnamon
1/2	teaspoon ground nutmeg
1	tablespoon grated ginger root
1	tablespoon honey
	course-grained salt and cracked black pepper to taste

	Place a sheet of microwave proof plastic wrap on the floor of your microwave and place squash halves, cut side down, on the plastic. Microwave on high for 12-15 minutes or until squash is cooked through, but not mushy.
	When squash is cool enough to handle, scoop out squash seeds and "strings," discard. Scrape squash meat directly into a soup pot.
	Add chicken broth and water and bring to a boil, reduce to a simmer. Add cinnamon, nutmeg, ginger and honey. Taste and adjust seasonings with salt and pepper. If you want a smooth soup, remove from heat and blend. Put soup back on burner, add tortellini and cook just until pasta is heated through. Serve immediately.

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