BUTTERNUT SQUASH SOUP WITH RAVIOLI
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
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
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