Butternut Ravioli Soup
Savour each bite of this creamy butternut ravioli soup, generously filled with pesto and cheese-filled ravioli, lots of shaved parmesan, and some basil to top it off. It’s luxurious and comforting and definitely going to warm you right up.
Servings 6 people
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.