Butternut Ravioli Soup
I’m not sure if you noticed but we are in FULL FALL SOUP SEASON HERE you guys.
Even though it’s still pretty hot in Austin, I’m embracing the fall vibes and we’re getting into some really fun and tasty soup recipes. A reminder that there are no boring soups over here – we need texture, we need full flavour, we need toppings and every bite should be a bit different.
This one I am really excited about. We cube up a butternut squash and sautée with onions and garlic. They cook in some vegetable broth and herbs until tender and then blend blend blend. Finished with some cream (optional) and then some cute little ravioli – I like using the pesto and cheese-filled ravioli since we are topping with basil as a garnish at the end. Ties it allllll together. And of course, we have tons of shaved parmesan because who are we kidding, parmesan BELONGS on soup.
Feel free to check out my other soup recipes that I’ve created for my series “Soups that don’t suck” – I’ll list them all below!
Italian Broccoli Parmesan Soup
Creamy Tuscan Tortellini Soup
French Onion Soup
Garlic Soup
How to Prep and Cut the Butternut Squash:
-
- Rinse the butternut squash under cold water and pat it dry with a clean kitchen towel
- Using a sharp knife, cut off both ends of the squash. This will create flat surfaces to work with
- Remove the skin with a vegetable peeler
- With one end trimmed, stand the squash up on the cut end. Carefully cut it in half vertically, separating the neck from the bulbous end.
- Use a spoon to remove the seeds and stringy pulp. Discard these or save the seeds for roasting.
- Lay the neck of the squash flat on the cutting board. Slice it into planks about 1 inch thick.
- Stack the planks and cut them into strips. Then, cut the strips into cubes.
How to make Butternut Ravioli Soup:
Let’s go step-by-step and dig into how to make this cozy bowl of soup:
Step One:
Chop up 1 butternut squash into small cubes. Chop up 1 onion and 4 cloves of garlic.
Step Two:
In a large pot over medium heat, add some olive oil and butter and then start sautéeing the butternut squash cubes and chopped onion. After 5 minutes add in the chopped garlic and continue to stir for 5 more minutes.
Step Three:
Add in vegetable broth and water until the squash is covered. Bring to a bubble and add in fresh thyme (and optional parmesan rind). Let simmer for 10-15 minutes or until squash is tender when you pierce it with a knife.
Step Four:
Remove the thyme sprig and parmesan rind and blend. You can use an immersion blender or a regular blender. If using a regular blender then add the soup back into the pot and turn the heat to low-medium. Taste the soup here and adjust seasonings to your liking (salt, pepper).
Step Five:
Add in the ravioli (I like using pesto cheese-filled ravioli but feel free to use whatever kind you like, or make your own if you’re brave!) If you can find raviolini that would be even better for this soup (basically a mini ravioli). Cook the ravioli directly in the soup per package instructions or if you prefer the soup to be less thick you can boil the ravioli separately and add in after they’ve finished cooking.
Step Six:
Add in heavy cream and stir. Add in chopped basil.
Step Seven:
Garnish with a drizzle of cream (optional), lots of shaved parmesan, black pepper and some basil.
How to store this Butternut Ravioli Soup?
Butternut Ravioli Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. If you’re looking to extend its lifespan, consider freezing individual portions in freezer-safe containers for up to 2-3 months. When reheating, do so gently over low heat to preserve the creamy texture.
Dairy-free version:
Replace heavy cream with coconut cream or a dairy-free cream alternative (such as almond or cashew cream) for a creamy texture without dairy.
If you end up trying this recipe out, please tag me @britacooks on social media so I can see your lovely creations!
Butternut Ravioli Soup
Ingredients
- 1 butternut squash cubed
- 1 onion chopped
- 4 garlic cloves chopped
- 1 carton stock vegetable or chicken work great
- 2 cups water
- 1 sprig fresh thyme
- ½ tsp cayenne pepper
- ~12 oz ravioli or raviolini I used pesto cheese-filled but use whatever kind you like
- ¾ cup heavy cream optional
- Basil
- Parmesan
- Salt & pepper
Instructions
- Chop up 1 butternut squash into small cubes. Chop up 1 onion and 4 cloves of garlic.
- In a large pot over medium heat, add some olive oil and butter and then start sautéeing the butternut squash cubes and chopped onion. After 5 minutes add in the chopped garlic and continue to stir for 5 more minutes.
- Add in vegetable broth and water until the squash is covered. Bring to a bubble and add in fresh thyme (and optional parmesan rind). Let simmer, partially covered, for 10-15 minutes or until squash is tender when you pierce it with a knife.
- Remove the thyme sprig and parmesan rind and blend. You can use an immersion blender or a regular blender. If using a regular blender then add the soup back into the pot and turn the heat to low-medium. Taste the soup here and adjust seasonings to your liking (salt, pepper).
- Add in the ravioli and cook directly in the soup per package instructions. If you prefer the soup to be less thick you can boil the ravioli separately and add in after they’ve finished cooking.
- Add in heavy cream and stir. Add in chopped basil.
- Garnish with a drizzle of cream (optional), lots of shaved parmesan, black pepper and some basil.
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
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Wait but this was amazing… Never written a recipe review before and I try many new recipes. This was 11/10.
This makes me so happy! Thank you 🙂 🙂 xx
I’m part way through the recipe and I’m bummed there’s a lack of specificity in a few places. How much olive oil and butter should I have used for the pot? Should I simmer with a lid on? Medium heat? High heat? When do I add the cayenne pepper? Is it ok I dropped the temp when I put on the lid?
The video answered some of these questions, but when I’m mid-way through cooking it’s a bit frustrating having to scrub through video directions. I know that learning style works for some, but not for me :/
I’m usually not the type to leave negative reviews like this so I feel bad, but I can’t be the only one that had to improvise a bit when cooking. It’s still on the stove so fingers crossed I guessed correctly on some steps!! At least it smells like fall rn 🙂
Thanks for the feedback! I can work on being more specific in the written recipe. Will update it soon!
This was so so good, very comforting. I’ve added it to my list of favourites!
Very good but mine was a little thin. I’d skip the extra 2 cups of water.
This looks delicious. If I want to buy my butternut squash already cubed, how much do I need. Thanks!
This came out amazing! I couldn’t find fresh thyme in the grocery store after Thanksgiving so I used some dry thyme and it still came out great. I used butternut squash ravioli in mine. Highly recommend this recipe!