• 28 Ratings

So few ingredients, so much flavor! Even better, this quick-and-easy soup recipe made with ravioli freezes well, so make an extra batch.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4-inch pieces.

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  • In a large saucepan, combine squash, broth, water, and cayenne pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.

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  • 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.

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  • 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.

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  • 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.

Tips

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

259 calories; 10 g total fat; 5 g saturated fat; 52 mg cholesterol; 933 mg sodium. 36 g carbohydrates; 2 g fiber; 10 g protein; 979 RE vitamin a; 24 mg vitamin c; 182 mg calcium; 2 mg iron;

Reviews

28 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1