Hearty Tortellini and Squash Soup

Ingredients

• 1 onion, finely chopped
• 3 cups (420 g) butternut squash, peeled, seeded and diced (about ½ medium squash)
• 2 tbsp (30 ml) olive oil
• 6 cups (1.5 litres) low-sodium chicken or vegetable broth
• 1 package (350 g) store-bought cheese tortellini
• 2 tbsp sage leaves, finely chopped
• 3 cups (75 g) baby spinach, chopped
• 3 tbsp (45 ml) olive oil
• 2 tbsp fresh Parmesan cheese, finely grated
• 1 garlic clove, finely grated
• 2 cups (100 g) baguette, cubed