Preheat oven to 350. Line cookie sheet with parchment paper.

Cut butternut squash in half and scrap seeds out. Place on a cookie sheet skin down. Drizzle with olive oil and salt. Cook for 30 minutes or center is tender.

Allow to cool for 5 minutes. Remove skin and dice into pieces.

In large pot or dutch oven add onions and olive oil. Cook on medium low heat until onions are translucent.

Add 1 cup of water at a time. Allow to boil, then continue to add the next cup until you have added all 10 cups of water, making sure to allow the water to come back up to a boil between each cup.

Add in carrots, peas, squash and salt.

Cook on medium heat for 1 hour.

Add tortellini and continue to cook for 20 minutes or until tortellini is soft.

Serve and ENJOY!