Butternut Squash Soup With Cheese Ravioli

Recipe by mandmsmommy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 10
UNITS: US

INGREDIENTS

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

DIRECTIONS

  • Peel Squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4 inch pieces.
  • 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.
  • 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.
  • 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.
  • Prepare ravioli according to package directions.Drain.Ladle hot soup mixture into bowls.
  • Divide the cooked ravioli among individual bowls. Drizzle with molasses (optional).
Advertisement