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Butternut Squash Soup With Ravioli

Ingredients

• 1 2-pound butternut squash
• 2 14.5-ounce cans vegetable broth
• 1/2 cup water
• 1/8 teaspoon cayenne pepper
• 1 tablespoon butter
• 1 9-ounce package refrigerated cheese ravioli
• 1 tablespoon molasses (optional)

Directions

1. Peel squash.
2. Halve lengthwise.
3. Remove seeds and discard.
4. Cut squash into 3/4-inch pieces.
5. In a saucepan combine squash, broth, the water, and cayenne pepper over medium heat.
6. Cook, covered, for 20 minutes.
7. Transfer squash-broth mixture, one-fourth at a time, to a blender and blend until smooth.
8. Return pureed mixture to saucepan.
9. Simmer, uncovered, for 5 minutes.
10. Add butter, stirring just until melted.
11. Prepare ravioli according to package directions.
12. Drain.
13. Ladle hot squash mixture into bowls.
14. Divide cooked ravioli among bowls.
15. Drizzle with molasses.

Attribution