This easy, six ingredient butternut squash soup is creamy, hearty and topped with cheese-filled ravioli. It’s ready in under 60 minutes, completely vegetarian and leftovers can be re-heated all week long. {Easy} Butternut squash soup with ravioli, now that’s my idea of comfort food!
Can I tell you something HUGE?! It rained in LA – and it’s supposed to rain again! I know that might sound weird to most of you, but it NEVER rains here. It’s so funny that when it does rain, the sound of it throws you off and you start justifying other reasons for that noise. Like the neighbors are in the shower (yes, we can hear their shower turn on) or the street sweeper seems to be super loud today. But rain, not possible.
Until it started to pour. Ok – it lasted all of 10 minutes, but it was real rain. I was a little annoyed by the whole situation though.
You see, I had a big birthday last week (it rhymes with dirty and it sure ain’t purdy!) and my amazing boyfriend booked a wine tour in Malibu for us. It was so much fun- the perfect, warm sunshiny day. We stayed in a hotel on the beach, like throw a rock and hit the water close. We even left our balcony door open and listened to the waves crash all night long. Swoon!
Back to why I was annoyed with the rain. After our nice, relaxing weekend I needed to catch up with blog stuff. I had gone grocery shopping, bought all of my ingredients, had my recipes all laid out, and the sky was dark. Not moody, cool light, dark – just plain ugly. Which meant I wasn’t going to get anything accomplished. Plus, I might have been suffering from the post-getaway weekend blues.
So you know what I did?! I made a big pot of this {easy} butternut squash soup with ravioli, enjoyed football games and fingered through a new cookbook. I felt a little guilty not being as productive as I wanted to be, but it was glorious spending another day in pure vacation mode.
Serves: 4 bowls
ingredients
2 pounds butternut squash
3 garlic cloves, minced
2 tablespoons olive oil
32 ounces vegetable broth
1 tablespoon butter
1 – 9 ounce package refrigerated cheese ravioli
salt and pepper, to taste
instructions
Peel squash, halve lengthwise and remove seeds. Cut remaining squash into ¾” pieces.
In a large, heavy bottom saucepan, heat oil on medium high heat. And the butternut squash and garlic and sauté until squash begins to slightly brown on the outside.
Add the vegetable broth and cook, covered for 20 minutes or until the squash is tender.
Transfer the squash and broth to a blender or food processor.
Carefully blend, covered, until smooth. You can do this in batches if you have a small blender or food processor.
Return the blended mixture to the large sauce pan. Bring just to a boil and immediately reduce heat.
Simmer uncovered for 5 minutes. Add the butter, stirring until just melted. Season with salt and pepper as needed.
Meanwhile, prepare the ravioli according to the package directions. Drain.
Ladle hot butternut squash soup into bowls. Top with cooked ravioli and serve immediately.
