Butternut Squash Soup With Cheese Ravioli |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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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. Ingredients:
4 lbs butternut squash |
4 (14 1/2 ounce) cans vegetable broth |
1 cup water |
1/4 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).
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