INGREDIENTS
2 cups
Butternut squash cubes, roasted
1 pinch
Chilli, ground
1
Onion, small
2 cups
Chicken broth
1 tsp
Lemon juice
1
Cheese stuffed tortellini
1 tsp
Cornstarch
1 pinch
Nutmeg
1
Salt
2 tbsp
Sunflower oil
1/4 cup
Light cream
2 cups
Milk
2 tbsp
Parmesan cheese