Slow Cooker Butternut Squash Tortellini
An easy meatless meal, with a creamy butternut squash sauce & tortellini.
  • 2 teaspoons oil (I used avocado oil)
  • ½ cup chopped onion
  • 3 cloves garlic, finely minced (I used minced garlic)
  • ½ teaspoon minced fresh rosemary
  • ½ teaspoon fresh thyme
  • ¼ teaspoon dried sage (I used rubbed)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 pounds peeled and cubed butternut squash (about 4 cups or so)
  • 3 cups low-sodium chicken broth
  • 4 ounces cream cheese, light or regular, cubed (I used regular)
  • ½ cup freshly grated Parmesan cheese plus more for serving, if desired
  • 1½ pound refrigerated tortellini (I used 5 cheese tortellini)
  1. In a nonstick skillet, heat the oil over medium heat.
  2. Add the onions and garlic and cook, stirring occasionally about 3-4 minutes or until the onion is starting to soften. Stir in the rosemary, thyme, sage, salt and pepper.
  3. Place the butternut squash in a 5 or 6 quart slow cooker. Add the sautéed onion and garlic and then pour in the chicken broth. Place a piece of fresh rosemary and thyme into the chicken broth, cover and cook on low for 8 hours or high for 4-5 hours. (I cooked mine for 4 hours on high).
  4. Add the cubes of cream cheese and the Parmesan cheese to the slow cooker. Stir until mostly melted. Using an immersion blender (or a blender or food processor in batches), blend the mixture until smooth (and return it to the slow cooker if needed).
  5. Add the tortellini to the butternut squash mixture and stir. Cover and cook on high for 30 minutes or until the tortellini are tender.
  6. Add salt and fresh ground pepper to taste. Serve with additional Parmesan cheese, if desired.
-I have fresh rosemary and thyme so I used that. If you don't have it, use dried. Original recipe called for ¼ teaspoon dried rosemary and thyme.
-If you want to make this dinner with meat, try using a meat filled tortellini.
Recipe by Baked in AZ at