Ingredients
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2 pound butternut squash
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2 14.5 ounce can vegetable broth
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½ cup water
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⅛ teaspoon cayenne pepper
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1 tablespoon margarine or butter
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1 9 ounce package refrigerated cheese ravioli
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1 tablespoon molasses (optional)
Directions
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Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4-inch pieces.
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In a large saucepan, combine squash, broth, water, and cayenne pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.
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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.
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Return blended mixture to large saucepan. Bring just to boiling. Immediately reduce heat. Simmer, uncovered, for 5 minutes. Add the margarine or butter, stirring until just melted.
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Meanwhile, prepare the ravioli according to package directions. Drain. Ladle hot squash mixture into bowls. Divide cooked ravioli among bowls. If desired, drizzle with molasses. Makes 5 side-dish servings.
Tips
Prepare soup as directed, except do not add ravioli. Cool soup. 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.
Nutrition Facts (per serving)
| 259 | Calories |
| 10g | Fat |
| 36g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 259 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 5g | 25% |
| Cholesterol 52mg | 17% |
| Sodium 933mg | 41% |
| Total Carbohydrate 36g | 13% |
| Protein 10g | 20% |
| Vitamin C 23.6mg | 26% |
| Calcium 181.7mg | 14% |
| Iron 1.8mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
