Butternut Squash Soup With Cheese Ravioli - cooking recipe

Ingredients

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)

Preparation

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).