When cozy conditions time of year hits , this clean butternut squash soup is the first recipe you ’ll need to make .
Butternut squash might be the darling of the squash kinsfolk because it is so versatile . If you ’re lucky enough to have a garden that ’s lade with it or if you ’ve made a trip to your local descent Fannie Merritt Farmer ’s market , this butternut squash soup recipe is an easy — and delicious — fashion to relish your catch .
Ingredients for Butternut Squash Soup with Ravioli
How to Store Fresh Whole Butternut Squash
Winter squash racquets will keep for months if put in by rights . Keep whole butternut squash in a cool ( grim 60 ’s ) , glowering lieu — think unfinished basement — for up to 6 calendar month . Once edit out up , you could freeze the squash piece in a freezer - safe container for 3 months .
Ingredients
2lb.butternut squash
2(14.5 - oz.)canvegetable stock
½cupwater
Credit: Andy Lyons
⅛tsp.cayenne black pepper
1Tbsp.butter
1(9 - oz.)pkg.refrigerated high mallow ravioli
1Tbsp.molasses(optional )
Directions
Peel squash . Halve lengthwise . murder seeds and discard . write out crush into 3/4 - inch piece .
In a large saucepan , combine squash , stock , water , and cayenne white pepper . Cook , covered , over average heat for 20 minutes or until squash is tender .
transport one - fourth part of the crush - and - broth mixture to a blender container . Carefully blend , cover , until smooth . double until all of the mixture is blended .
paying back blended mixture to large saucepan . Bring just to boil . Immediately slim down hotness . Simmer , uncovered , for 5 minute . Add the margarine or butter , evoke until just melted .
Meanwhile , prepare the ravioli according to software package directions . Drain . Ladle red-hot squash mixture into pipe bowl . Divide misrepresent ravioli among bowl . If desire , drizzle with molasses . bring in 5 side - dish servings .
How to Store Butternut Squash Soup
set soup as steer , except do not add ravioli . nerveless soup . Transfer to an airtight container . Store in the refrigerator up to 2 day or label and suspend for up to 2 months . To reheat , transfer frigid soup to a large saucepan . Cook , spread over , over medium - low heat for 15 to 20 minutes or until wake through , stirring often . Cook ravioli as head and serve with soup as directed .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a nutrient in a food serving contributes to a daily diet . 2,000 Calorie a daytime is used for general nutrition advice .
