Butternut Squash Soup With Ravioli

1. 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. 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. 3

   Add broth and spices, butter, molasses and milk and cook on low-medium heat.

4. 4

   Cook ravioli according to package directions.

5. 5

   Once the squash mixture has cooked about 15 minutes, blend using an electric egg beater or whisk until soup becomes smooth.

6. 6

   Add cooked ravioli and stir together. Let cook on low-medium heat for 10 more minutes.

7. 7

   Cool slightly and serve!

* Per serving · 4 servings · Values may vary.