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.
garlic cloves, minced
9 ounce package refrigerated cheese ravioli
salt and pepper, to taste
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.