Butternut Squash Soup With Cheese Ravioli

m&m'smommy's Note:

This soup is a perfect side dish, especially with the ravioli as a tasty accent. Butternut squash is good for storing so this soup can be enjoyed as far into the winter as your supply lasts. From Living The Country Life Magazine.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 10

• 4 lbs butternut squash
• 4 (14 ½ ounce) cans vegetable broth
• 1 cup water
• ¼ teaspoon ground red pepper
• 2 tablespoons butter or 2 tablespoons margarine
• 2 (9 ounce) packages cheese ravioli
• 2 tablespoons molasses (optional)

Directions:

1. Peel Squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4 inch pieces.
2. Combine squash, broth, water, and ground red pepper in a large pot. Cook, covered, over medium heat for 20 minutes or until squash is tender.
3. Transfer 2 cups of the squash-broth mixture to a blender container. Carefully blend, covered, until smooth. Repeat with remaining cooked mixture, blending 2 cups at a tme.
4. Return blended mixture to large pot. Bring just to boiling. Immediately reduce heat. Simmer, uncovered, 5 minutes. Add the butter or margarine; stir until just melted.
5. Prepare ravioli according to package directions.Drain.Ladle hot soup mixture into bowls.
6. Divide the cooked ravioli among individual bowls. Drizzle with molasses (optional).

Reviews

[Chef #1301963]

Really love this soup. Awesome soup for a cool fall afternoon. Serving with ravioli makes a hearty meal.

[Julie F]

I didn't think this had enough flavor. I added the molasses, but that was a strange flavor. The soup was nice and smooth, but I'm going to look at some other recipes to see what seasonings I might add to spice it up a little more.

[BJ Brough]

this soup is SO good. I made it last fall and have been waiting for my butternut squash to ripen so I can make it this fall