Squash and apple are brilliant additions to this creamy, beer-spiked soup, made extra rich with three kinds of cheese.
This soup can also be made on the stove. Simmer 30 to 40 minutes or until squash is tender. Continue as directed.
Any pasta can be using place of the tortellini; adjust cooking time as needed.
I love serving this with fried sage on top. In 1-quart saucepan, melt 1 tablespoon butter. Add fresh sage leaves. Cook on medium-low 1 minute; turn sage and cook 1 minute longer or until sage has darkened in color, but is not burnt. Remove from heat; sprinkle with salt.