Butternut Squash Soup With Ravioli – a delicious recipe with butternut squash, vegetable broth, allspice, butter, milk, molasses. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cut squash lengthwise into 4 sections. Place in a microwave safe bowl along with 1/3 cup of water. Cover and microwave for 10-15 minutes (until flesh is tender ).
2
Let squash cool enough that it does not burn your fingers to handle it. Remove skin by either peeling or scraping it off with a small knife. Place peeled chunks into a large saucepan and crush using your hands or a potato masher until quite smooth.
3
Add broth and spices, butter, molasses and milk and cook on low-medium heat.
4
Cook ravioli according to package directions.
5
Once the squash mixture has cooked about 15 minutes, blend using an electric egg beater or whisk until soup becomes smooth.
6
Add cooked ravioli and stir together. Let cook on low-medium heat for 10 more minutes.
7
Cool slightly and serve!
1882
kcal
Calories
208
g
Fat
4
g
Carbs
10
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.
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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: 2 lbs butternut squash, 2 (14 ounce) cans vegetable broth, 1/8 teaspoon allspice, 2 tablespoons butter or 2 tablespoons margarine, and more.
Yes, Butternut Squash Soup With 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.
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