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- user reviews (8)
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2
pounds butternut squash
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2
14 1/2 ounce can vegetable broth
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1/2
cup water
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1/8
teaspoon cayenne pepper
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1
tablespoon margarine or butter
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1
9 ounce package refrigerated cheese ravioli
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1
tablespoon molasses (optional)
1. Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4-inch pieces.
2. In a large saucepan, combine squash, broth, water, and cayenne pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.
3. Transfer one-fourth of the squash-and-broth mixture to a blender container. Carefully blend, covered, until smooth. Repeat until all of the mixture is blended.
4. Return blended mixture to large saucepan. Bring just to boiling. Immediately reduce heat. Simmer, uncovered, for 5 minutes. Add the margarine or butter, stirring until just melted.
5. Meanwhile, prepare the ravioli according to package directions. Drain. Ladle hot squash mixture into bowls. Divide cooked ravioli among bowls. If desired, drizzle with molasses. Makes 5 side-dish servings.
- Make Ahead Tip Prepare soup as directed, except do not add ravioli. Cool soup. Transfer to an airtight container. Store in the refrigerator up to 2 days or label and freeze for up to 2 months. To reheat, transfer frozen soup to a large saucepan. Cook, covered, over medium-low heat for 15 to 20 minutes or until heated through, stirring often. Cook ravioli as directed and serve with soup as directed.
- Servings Per Recipe 5,
- Calories 259,
- Protein (gm) 10,
- Carbohydrate (gm) 36,
- Fat, total (gm) 10,
- Cholesterol (mg) 52,
- Saturated fat (gm) 5,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 979,
- Vitamin C (mg) 24,
- Sodium (mg) 933,
- Calcium (DV %) 182,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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This was excellent! Husband, son, and I both really enjoyed the sweetness of the squash with the spicyness of the cayenne pepper. I did increase it to half a teaspoon as we all do like our food spicy hot and added ab out 2 Tablespoons of cream cheese. We omitted the maple syrup and we're glad we did since the soup was already on the sweet side. Easy and quick. We'll definitely be adding this recipe to our rotatoin.
11/10/2011 09:41:26 PM Report AbuseI loved the reviews idea about adding more cayenne pepper and adding cream cheese. Instead of just drizzling molasses, I like to use 3 TBS soy sauce, 2 TBS white wine vinegar and ! TBS molasses. Use as needed to taste.
10/18/2011 08:30:36 PM Report AbuseGiving it 4 stars for the way it is, but 5 for the simple changes I made. I put in 3 times the amount of cayenne pepper, and I blended a tablespoon or two of cream cheese when blending the squash mixture. Very hearty/winter-type soup! Will make again!
12/15/2010 03:09:09 PM Report AbuseI have to say I thought it was kind of bland. We added the cayenne as well as some asparagus and tomatoes to make it a bit more hearty. Maybe we're just used to more full bodied flavors.
2/18/2010 11:19:41 AM Report AbuseVery easy, quick to make, great flavor (don't skip the cayenne - it makes all the difference!)! Will definitely make again, but will probably just leave the ravioloi out - it was great without the extra calories of the pasta!
1/31/2010 08:28:48 PM Report Abuse