Butternut Squash Soup With Ravioli

Recipe by allisonsmommy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 48mins
SERVES: 8
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 ).
  • 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.
  • Add broth and spices, butter, molasses and milk and cook on low-medium heat.
  • Cook ravioli according to package directions.
  • Once the squash mixture has cooked about 15 minutes, blend using an electric egg beater or whisk until soup becomes smooth.
  • Add cooked ravioli and stir together. Let cook on low-medium heat for 10 more minutes.
  • Cool slightly and serve!
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