Butternut Squash Soup With Ravioli

Add a tossed salad and a warm, crusty bread to serve this soup as a main dish meal. Omit the molasses, if you don't like it.

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.

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.

Add broth and spices , butter , molasses and milk and cook on low-medium heat.

Cook ravioli according to package directions.

Once the squash mixture has cooked about 15 minutes , blend using an electric egg beater or whisk until soup becomes smooth.

Add cooked ravioli and stir together.

Let cook on low-medium heat for 10 more minutes.

Cool slightly and serve !.

butternut squash, vegetable broth, allspice, butter, cheese ravioli, milk, molasses