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Butternut Squash Soup with Ravioli Recipe

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This recipe for Butternut Squash Soup with Ravioli is from Hoffman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. butternut squash
2 14-oz. cans vegetable or chicken broth
1/8 t. ground red pepper
1 T. butter
1 9-oz. package refrigerated cheese-filled ravioli
1T. molasses
Directions:
Directions:
1. Peel squash. Half lengthwise. Remove seeds and discard. Cut squash into 3/4-inch pieces.
2. In a large saucepan combine 1/2 c. water, squash, vegetable broth, and red pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.
3. Transfer one-fourth of the squash mixture to a blender container or food processor bowl. Cover and blend or process until smooth. Repeat with remaining portions, one at a time, until all the mixture is blended.
4. Return blended mixture to the saucepan. Bring just to a boil; reduce heat. Simmer, uncovered for 5 minutes. Add butter; stir until just melted.
5. Meanwhile, prepare ravioli according to package directions; drain. Ladle hot soup into bowls. Divide cooked ravioli among the bowls. Drizzle with molasses.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes.

 

 

 

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