Butternut squash might be the darling of the squash family because it is so versatile.
Ingredients
2lb.butternut squash
2(14.5-oz.
)canvegetable broth
12cupwater
18tsp.cayenne pepper
1Tbsp.butter
1(9-oz.
Credit: Andy Lyons
)pkg.refrigerated cheese ravioli
1Tbsp.molasses(optional)
Directions
Peel squash.
Remove seeds and discard.
Cut squash into 3/4-inch pieces.
In a large saucepan, combine squash, broth, water, and cayenne pepper.
Cook, covered, over medium heat for 20 minutes or until squash is tender.
Transfer one-fourth of the squash-and-broth mixture to a blender container.
Carefully blend, covered, until smooth.
Repeat until all of the mixture is blended.
Return blended mixture to large saucepan.
Bring just to boiling.
Simmer, uncovered, for 5 minutes.
Add the margarine or butter, stirring until just melted.
Meanwhile, prepare the ravioli according to package directions.
Ladle hot squash mixture into bowls.
Divide cooked ravioli among bowls.
If desired, drizzle with molasses.
Makes 5 side-dish servings.
How to Store Butternut Squash Soup
Prepare soup as directed, except do not add ravioli.
Transfer to an airtight container.
Store in the refrigerator up to 2 days or label and freeze for up to 2 months.
To reheat, transfer frozen soup to a large saucepan.
Cook, covered, over medium-low heat for 15 to 20 minutes or until heated through, stirring often.
Cook ravioli as directed and serve with soup as directed.
2,000 calories a day is used for general nutrition advice.
