Last month, I noticed that I didn’t share as many recipes as in months past. Kinda sad, right? But at the same time, a little wonderful. If I didn’t share as many recipes, it means that I was taking time to actually enjoy life a little bit.
This Butternut Squash Soup with Cheese Ravioli is just one of the recipes that helped B.O.B. Bob and I manage not to starve to death, while also giving us time to enjoy life and lots of quality time with friends and family.
For a quick midweek meal, I totally suggest making this soup on a Saturday or Sunday. It reheats beautifully and is totally one of the most comforting meals to come home to after a long day of work. I guarantee it will become one your favorite-to-make recipes this winter.
You can find the original recipe for this Butternut Squash Soup with Cheese Ravioli HERE. Also, don’t forget that you can find other Faith, Hope, Love, & Luck past recipes by browsing through our Table of Contents.
Ingredients:
- 2 Tablespoons Unsalted Butter
- 1 Butternut Squash, Peeled, Deseeded, & Chopped
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Dried Thyme
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Onion Powder
- 1/8 Teaspoon Freshly Grated Nutmeg
- 1 (32-oz.) Carton Low-Sodium Chicken Stock
- Cold Water
- 1 (10-oz.) Package Fresh Refrigerated 4-Cheese Ravioli
- Extra Virgin Olive Oil
- Ground Sea Salt, Freshly Ground Black Pepper, & Pepitas for Garnish (Optional)
Directions:
- Melt the butter over medium-high heat in a large Dutch oven or pot. When the butter is melted, add the chopped butternut squash and sauté for 5 minutes, stirring occasionally.
- Sprinkle the salt, thyme, pepper, garlic powder, onion powder, and grated nutmeg over the butternut squash. Sauté for an additional 5 minutes, stirring frequently.
- Add the chicken stock and allow to simmer for 5 minutes before covering with a lid, decreasing the heat to low, and cooking for an additional 30 minutes.
- Purée the mixture in a blender in two separate batches until smooth or purée with an immersion blender.
- Fill a medium pot two-thirds full with cold water. Place over high heat and bring to a boil. Add the ravioli and cook for 4 minutes stirring occasionally.
- Drain the pasta, drizzle it with a little bit of olive oil, and then carefully stir it until the ravioli is evenly coated with the oil.
- Divide the soup and ravioli among 4 serving bowls.
- If desired, garnish the soup with ground sea salt, freshly ground black pepper, and pepitas before serving.
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
