Butternut Squash Soup With Ravioli

Total Time: 48 mins Preparation Time: 3 mins Cook Time: 45 mins

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

Recipe

• 1 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 ).
• 2 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.
• 3 add broth and spices, butter, molasses and milk and cook on low-medium heat.
• 4 cook ravioli according to package directions.
• 5 once the squash mixture has cooked about 15 minutes, blend using an electric egg beater or whisk until soup becomes smooth.
• 6 add cooked ravioli and stir together. let cook on low-medium heat for 10 more minutes.
• 7 cool slightly and serve!