Butternut Squash Soup With Ravioli

Total Time
48mins
Prep 3 mins
Cook 45 mins

Add a tossed salad and a warm, crusty bread to serve this soup as a main dish meal. Omit the molasses, if you don't like it.

Ingredients Nutrition

Directions

  1. Cut squash lengthwise into 4 sections. Place in a microwave safe bowl along with 1/3 cup of water. Cover and microwave for 10-15 minutes (until flesh is tender ).
  2. Let squash cool enough that it does not burn your fingers to handle it. Remove skin by either peeling or scraping it off with a small knife. Place peeled chunks into a large saucepan and crush using your hands or a potato masher until quite smooth.
  3. Add broth and spices, butter, molasses and milk and cook on low-medium heat.
  4. Cook ravioli according to package directions.
  5. Once the squash mixture has cooked about 15 minutes, blend using an electric egg beater or whisk until soup becomes smooth.
  6. Add cooked ravioli and stir together. Let cook on low-medium heat for 10 more minutes.
  7. Cool slightly and serve!

Reviews

(1)
Most Helpful

Hard to rate. I enjoyed this served with a nice side salad, but BF didn't much care for the combo. I added some brown sugar along with the molasses as I found it a little bland as written. I would also highly suggest useing small/mini ravioli! I planned on it but already had some larger ones made in the freezer. I think the smaller ones would "fill out" the soup more. Just the butternut "bisque" is great alone though. All a matter of preference. Thanks for sharing!

Nikoma April 06, 2010

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a