Butternut Squash, Sausage, and Tortelloni Soup

INGREDIENTS

• 1 whole Butternut Squash
• 1 Tablespoon Olive Oil
• 2 heads Garlic
• 1 pound Italian Sausage, Hot Or Mild
• 1 package (8 Oz. Size) Cheese Tortelloni
• 1/2 teaspoon Dried Basil
• 1/4 teaspoon Dried Oregano
• 1/8 teaspoon Dried Thyme
• 2 cups Homemade, Or Low-sodium Chicken Broth
• 3 cups Baby Spinach
• 1 cup Heavy Cream
• Salt And Pepper, to taste
• Freshly Grated Parmesan Cheese For Serving

INSTRUCTIONS

1. Preheat oven to 400ºF.
2. Cut butternut squash in half lengthwise and scoop out seeds and stringy bits. Pour olive oil in the cavity of each squash half. Slice top off the heads of garlic. Place each one, cut side down, in one of the squash cavities. 
3. Place squash and garlic, cut side up, in a large rimmed roasting pan. Pour about 2 cups of water in the bottom of the pan. Bake in preheated oven until squash is fork tender, about 60–70 minutes. Remove from oven, pull garlic heads out of the squash, and allow to cool for a few minutes. 
4. Meanwhile, as squash is baking, brown and crumble sausage in a large soup pot. Remove to a plate.
5. Full instructions visit @thepioneerwoman