Butternut Squash Soup With Cheese Ravioli – a delicious recipe with butternut squash, vegetable broth, water, ground red pepper, butter, packages cheese ravioli. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
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).
3510
kcal
Calories
390
g
Fat
6
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 lbs butternut squash, 4 (14 1/2 ounce) cans vegetable broth, 1 cup water, 1/4 teaspoon ground red pepper, and more.
Yes, Butternut Squash Soup With Cheese Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
