Best Butternut Squash Soup With Ravioli Recipes

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BUTTERNUT SQUASH SOUP WITH SPINACH RAVIOLI



Butternut Squash Soup with Spinach Ravioli image

This wonderful soup has become the newest addition to my family's traditional Thanksgiving dinner. It is hearty and delicious and perfect for banishing winter chill.

Provided by Catherine

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h

Yield 12

Number Of Ingredients 13

¼ teaspoon ground cumin
¼ teaspoon ground nutmeg
2 tablespoons butter
1 cup sliced onions
¾ cup sliced leeks
2 ½ cups peeled, seeded and cubed butternut squash
½ cup dry white wine
5 cups chicken broth
1 pinch ground cinnamon
1 pinch ground ginger
1 pound cheese filled spinach ravioli
¾ cup light cream
salt and pepper to taste

Steps:

  • Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned. Stir in the butter, and saute the onions and leeks until tender. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.
  • Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain.
  • With a hand mixer, puree the soup mixture. Blend in light cream, and season with salt and pepper. Mix in the cooked ravioli just before serving.

Nutrition Facts : Calories 167.9 calories, Carbohydrate 18.6 g, Cholesterol 30 mg, Fat 7.7 g, Fiber 2.1 g, Protein 5.3 g, SaturatedFat 4.4 g, Sodium 86.5 mg, Sugar 2.4 g

BUTTERNUT SQUASH SOUP WITH CHEESE RAVIOLI



Butternut Squash Soup With Cheese Ravioli image

This soup is a perfect side dish, especially with the ravioli as a tasty accent. Butternut squash is good for storing so this soup can be enjoyed as far into the winter as your supply lasts. From Living The Country Life Magazine.

Provided by mandmsmommy

Categories     Vegetable

Time 40m

Yield 10 serving(s)

Number Of Ingredients 7

4 lbs butternut squash
4 (14 1/2 ounce) cans vegetable broth
1 cup water
1/4 teaspoon ground red pepper
2 tablespoons butter or 2 tablespoons margarine
2 (9 ounce) packages cheese ravioli
2 tablespoons molasses (optional)

Steps:

  • Peel Squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4 inch pieces.
  • 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.
  • 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.
  • 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.
  • Prepare ravioli according to package directions.Drain.Ladle hot soup mixture into bowls.
  • Divide the cooked ravioli among individual bowls. Drizzle with molasses (optional).

BUTTERNUT SQUASH SOUP WITH RAVIOLI



Butternut Squash Soup With Ravioli image

Add a tossed salad and a warm, crusty bread to serve this soup as a main dish meal. Omit the molasses, if you don't like it.

Provided by allisonsmommy

Categories     Vegetable

Time 48m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 7

2 lbs butternut squash
2 (14 ounce) cans vegetable broth
1/8 teaspoon allspice
2 tablespoons butter or 2 tablespoons margarine
1 (9 ounce) package refrigerated cheese ravioli
1/2 cup milk or 1/2 cup cream
1 tablespoon molasses

Steps:

  • 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 ).
  • 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.
  • Add broth and spices, butter, molasses and milk and cook on low-medium heat.
  • Cook ravioli according to package directions.
  • Once the squash mixture has cooked about 15 minutes, blend using an electric egg beater or whisk until soup becomes smooth.
  • Add cooked ravioli and stir together. Let cook on low-medium heat for 10 more minutes.
  • Cool slightly and serve!

Nutrition Facts : Calories 93.7, Fat 3.6, SaturatedFat 2.2, Cholesterol 9.8, Sodium 33.4, Carbohydrate 15.9, Fiber 2.3, Sugar 3.9, Protein 1.7

BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAUCE



Butternut Squash Ravioli with Brown Butter Sauce image

Rich, deeply flavorful butternut squash ravioli that is perfect for the hard to cook for vegetarian.

Provided by Brian Genest

Time 1h45m

Yield 6

Number Of Ingredients 19

1 butternut squash, peeled and cubed
1 tablespoon olive oil
2 cloves garlic
4 tablespoons ricotta cheese
2 tablespoons grated Parmesan cheese
1 ½ tablespoons brown sugar
1 teaspoon salt
1 cup semolina flour
1 cup all-purpose flour
1 teaspoon salt
3 large eggs
2 tablespoons olive oil
½ cup canola oil
10 leaf (blank)s fresh sage leaves, or as needed
10 tablespoons butter
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh thyme
1 pinch salt
¼ cup shredded Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Rub squash down with 1 tablespoon olive oil and place on a baking sheet. Cut the tops off of each clove of garlic, rub with oil, and wrap in foil. Place on the baking sheet.
  • Roast in the preheated oven until squash and garlic cloves are soft and browned, about 30 minutes.
  • Remove squash and garlic from the oven. Remove the garlic skin and transfer to the bowl of a food processor. Add squash along with ricotta, grated Parmesan, brown sugar, and salt for filling. Blend into a thick paste. Transfer to a bowl, cover, and set in the refrigerator until cool.
  • While squash is roasting, whisk semolina, all-purpose flour, and salt for pasta together in a bowl. Dump onto a counter and push flour into a mound. Dig a well in the center. Crack eggs into the well and add 2 tablespoons olive oil. Start folding flour and egg onto each other; continue kneading and folding until it comes together as a dough. Add more flour or oil if it is too wet or dry, respectively. The final product should look smooth, and the dough should bounce back if you press your thumb into it. Cover with plastic wrap and let rest for 30 minutes.
  • If you have a pasta maker, pass the pasta through to make a pasta sheet about the thickness of a dime. If not, get to work with a roller on a lightly floured surface. Make several sheets.
  • On one sheet, dollop about 2 tablespoons of squash filling 2 inches apart. Place another sheet over top and press the dough down around each lump of filling. Try to keep it tight, as you don't want a lot of air in the interior. But don't go too close, or you'll have filling trapped between pasta layers and ruin the seal. Use a ravioli stamp to stamp out and seal each ravioli. Set aside.
  • In another pan, heat a thin layer of canola oil over medium heat. Working in batches, fry sage leaves until dark green and crispy. Remove to paper towel-lined plate to strain grease. Set aside.
  • Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Reduce heat to medium-low. Stir in tarragon, thyme, and salt.
  • While sauce is being prepared, bring a pot of lightly salted water to a rolling boil. Add raviolis and boil until they float, about 5 minutes. Drain and plate.
  • Ladle butter sauce over pasta and garnish with fried sage. Sprinkle with shredded Parmesan cheese and serve immediately.

Nutrition Facts : Calories 758.5 calories, Carbohydrate 66.9 g, Cholesterol 150.9 mg, Fat 50.1 g, Fiber 5.9 g, Protein 14.6 g, SaturatedFat 16.7 g, Sodium 1077.5 mg, Sugar 8.7 g

BUTTERNUT SQUASH RAVIOLI



Butternut Squash Ravioli image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 24

2 medium butternut squash
2 large poblano peppers
1 small bunch collard greens, de-spined and chopped
1/2 medium yellow onion, finely chopped
Dash red wine vinegar
Salt and ground white pepper, for sprinkling
Salt and ground white pepper, for sprinkling
1/2 cup cream cheese or mascarpone cheese, at room temperature
1/3 fresh grated whole nutmeg seeds
4 1/3 cups all-purpose flour
1/3 cups whole-wheat flour
1 teaspoon salt
6 egg yolks
5 whole eggs
4 tablespoons butter
1/4 medium red onion, minced
4 tablespoons all-purpose flour
2 cups vegetable stock
1 cup heavy cream
3/4 cup grated fontina cheese
1/3 cup grated Parmesan
Salt and ground white pepper
Salt and ground white pepper
Chopped fresh chives or scallions, for serving

Steps:

  • For the squash filling: Preheat the oven to 350 degrees F. Roast the squash, about 1 hour 15 minutes, and then deseed and scoop out the flesh. Puree the flesh in a food processor.
  • Preheat the broiler. Roast the poblano peppers until charred on the outside, and then peel, deseed and chop.
  • Saute the collards with the onions and vinegar, sprinkle with salt and white pepper, and cook until tender. Drain, and then mix with the squash, poblano peppers, cream cheese and nutmeg.
  • For the pasta: Combine the flour, whole-wheat flour, salt, egg yolks and whole eggs in a food processor or by hand until a dough forms. Knead the dough until it's smooth and elastic, about 10 minutes, and then wrap in plastic and refrigerate for at least 30 minutes.
  • For the fontina veloute sauce: Melt the butter in a saucepan over medium heat. Add the onions and saute until soft. Stir in the flour and make a light roux by slowly adding the stock, and then slowly adding the cream, stirring constantly. Lower the temperature and add the fontina and Parmesan a little at a time, stirring continuously. Sprinkle with salt and white pepper.
  • For assembling: Bring a large pot of salted water to a boil. Roll out the pasta dough to desired thickness using a rolling pin or pasta machine. Stuff the dough with the squash filling using a large ravioli mold, wetting the seams before sealing. Poach the ravioli in the boiling water until they float, 3 to 5 minutes.
  • Serve the ravioli topped with the fontina veloute sauce and garnish with chopped chives.

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