Butternut Squash Soup with Ravioli

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4  pounds butternut squash
4  14-1/2-ounce cans vegetable broth
1  cup water
1/4  teaspoon ground red pepper
2  tablespoons butter or margarine
2  9-ounce packages refrigerated cheese ravioli
2  tablespoons molasses

1. Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4-inch pieces. 
2. Combine squash, broth, water, and pepper in a large pot. Cook, covered, over medium heat for 20 minutes, or until squash is tender.
3. Transfer 2 cups of the squash and broth mixture to a blender container or food processor. Carefully blend, covered, until smooth. Repeat with remaining cooked mixture, blending 2 cups at a time. 

4. 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. 

5. Meanwhile, prepare the ravioli according to package directions. Drain. Ladle hot soup mixture into bowls. Divide cooked ravioli among bowls. Drizzle with molasses. Makes 10 side-dish servings.
Source:  Better Homes & Gardens
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