There are days when you really want pasta for dinner but you’re also craving a comforting bowl of soup as well. Why choose one over the other? This butternut squash soup with cheese ravioli makes it feasible to enjoy both, at the same time, in the most delicious way possible.

I have a coat closet downstairs next to my fancy-dancy marble fireplace. And yes, it has got to be the smallest coat closet ever seen on the face of the planet. Y’all, really, I can fit six coats in the darn thing if I’m lucky, oh alright, maybe seven or eight if they aren’t too puffy. Basically, it’s the poorest excuse for a coat closet ever and completely useless. That’s why, last year, I decided to use it for an entirely different purpose. Instead of holding coats, it’s now the closet where I hang all of my ironed dish towels which I use for background dropcloths in my food photos like these for this Butternut Squash Soup with Cheese Ravioli.

Now, let’s be clear, B.O.B. Bob had no say whatsoever in this storage decision. In fact, I’m fairly certain that he finds it rather annoying that he now has no place to really hang his coat up without me yelling at him. If he lays his coat over the dining room table chair, he gets yelled at. If he tosses his coat on the floor, he gets yelled at. If he tries to hang his coat up from the actual coat rack in our kitchen, which is meant to hold all of my frilly one-of-a-kind aprons, he gets yelled at. For the most part, I can pretty much guarantee, that no matter where poor B.O.B. Bob tries to put his coat, he’s going to get yelled at.

So, today, after making this soup, when I informed him, that in our hopefully sometime soon in this next century pantry, I would need some sort of rod system to hang my dishtowels from, I wasn’t too surprised to see B.O.B. Bob’s eyes perk up. His ingenious idea, of course, is to put some sort of revolving system in, like you would see at the dry cleaners so that it will be easier for me to find what I need when I need it.  Well, while that may be a little overkill, I am excited that he at least realizes that some sort of system does need to be put in place in the future if he ever wants to be able to put his coat down again in our house without getting yelled at.

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:

1. 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.
2. Sprinkle the salt, thyme, pepper, garlic powder, onion powder, and grated nutmeg over the butternut squash. Sauté for an additional 5 minutes, stirring frequently.
3. Add the chicken stock and allow to simmer for 5 minutes before covering it with a lid, decreasing the heat to low, and cooking for an additional 30 minutes.
4. Purée the mixture in a blender in two separate batches until smooth or purée with an immersion blender.
5. 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.
6. 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.
7. Divide the soup and ravioli among 4 serving bowls.
8. If desired, garnish the soup with ground sea salt, freshly ground black pepper, and pepitas before serving.

Suggestions:

• Sautéing the butternut squash and seasonings helps to bring out their natural flavors.
• If using a blender, make sure to purée the soup in two separate batches to prevent a massive blender explosion.
• Drizzling the ravioli with a little bit of olive oil helps to prevent it from sticking and adds flavor to the soup.
• To save time, look for already peeled and chopped butternut squash at your local market. One butternut squash usually yields approximately 4 to 5 cups of peeled and chopped butternut squash.

Improvements:

• Garnish with crumbled bacon or sausage.
• Grate parmesan, asiago, or romano cheese over the soup before serving.
• Replace the butternut squash in this soup with a large can of pumpkin purée. This will help cut down on the cooking time drastically. After the butter is melted, add the pumpkin purée and seasonings, cook for 5 minutes, add the chicken stock, cover, decrease the heat to low, and then cook until heated through. You will not need to blend the soup because it will already be somewhat smooth.
• CLICK HERE to see all of our other amazing soup, chili, stew, and chowder recipes.

Print

Yum

Butternut Squash Soup with Cheese Ravioli

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:

1. 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.
2. Sprinkle the salt, thyme, pepper, garlic powder, onion powder, and grated nutmeg over the butternut squash. Sauté for an additional 5 minutes, stirring frequently.
3. Add the chicken stock and allow to simmer for 5 minutes before covering it with a lid, decreasing the heat to low, and cooking for an additional 30 minutes.
4. Purée the mixture in a blender in two separate batches until smooth or purée with an immersion blender.
5. 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.
6. 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.
7. Divide the soup and ravioli among 4 serving bowls.
8. If desired, garnish the soup with ground sea salt, freshly ground black pepper, and pepitas before serving.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/butternut-squash-soup-with-cheese-ravioli/

PIN THIS RECIPE

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.

Crockpot Mexican Butternut Squash Soup

Healthy Butternut Squash & Chicken Soup

Pumpkin Ale Soup with Pork Eyeball Meatballs

Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. To join Soup Saturday Swappers you can send an email to wendyklik1517@gmail.com. Visit our Pinterest board to find more great soup and stew recipes.

This month’s “Pumpkin and Squash Soups” themed Soup Saturday Swappers event is being hosted by Ashley of Cheese Curd in Paradise. Make sure to check out all of the other great soup recipes below.