Butternut Squash Soup With Ravioli - cooking recipe

Ingredients

2 lbs butternut squash
2 (14 ounce) cans vegetable broth
1/8 teaspoon allspice
2 tablespoons butter or 2 tablespoons margarine
1 (9 ounce) package refrigerated cheese ravioli
1/2 cup milk or 1/2 cup cream
1 tablespoon molasses

Preparation

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!