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Butternut Squash Soup with Ravioli

Rated :   by 3 people
Makes: 5 side-dish servings
Start to Finish: 30 minutes
 
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Butternut Squash Soup with Ravioli
tracibentz says:
Very easy, quick to make, great flavor (don't skip the cayenne - it makes all the difference!)! Wil......
Very 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!
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Ingredients

  • 2  pounds butternut squash
  • 2  14-1/2-ounce cans vegetable broth
  • 1/2  cup water
  • 1/8  teaspoon cayenne pepper
  • 1  tablespoon margarine or butter
  • 1  9-ounce package refrigerated cheese ravioli
  • 1  tablespoon molasses (optional)

Directions

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: 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.

Nutrition Facts

  • Servings Per Recipe 5 side-dish servings
  • Calories 259,
  • Total Fat (g) 10,
  • Saturated Fat (g) 5,
  • Cholesterol (mg) 52,
  • Sodium (mg) 933,
  • Carbohydrate (g) 36,
  • Fiber (g) 2,
  • Protein (g) 10,
  • Vitamin A (DV%) 95,
  • Vitamin C (DV%) 40,
  • Calcium (DV%) 18,
  • Iron (DV%) 10,
  • Percent Daily Values are based on a 2,000 calorie diet

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Comments ( 4 )
1471068129
tracibentz wrote:

Very 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
maryannandchuck wrote:

Made this for my husband because he loves butternut squash. He thought it was great and said it was a keeper. Thanks for another winning recipe.

1/9/2010 07:41:13 PM Report Abuse
Ivy6 wrote:

I made this soup today. OMG it was SO GOOD!!! I've never had butternut squash before and I love this soup!! Will continue to make it!

1/7/2010 05:50:40 PM Report Abuse
acatena wrote:

This soup is amazing and easy to make. To make it even easier buy the pre-cut squash(huge time saver)

11/20/2009 08:25:57 PM Report Abuse

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