Butternut Squash Soup with Ravioli

Step 1

Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4-inch pieces.

Step 2

In a large saucepan, combine squash, broth, water, and cayenne pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.

Step 3

Transfer one-fourth of the squash-and-broth mixture to a blender container. Carefully blend, covered, until smooth. Repeat until all of the mixture is blended.

Step 4

Return blended mixture to large saucepan. Bring just to boiling. Immediately reduce heat. Simmer, uncovered, for 5 minutes. Add the margarine or butter, stirring until just melted.

Step 5

Meanwhile, prepare the ravioli according to package directions. Drain. Ladle hot squash mixture into bowls. Divide cooked ravioli among bowls. If desired, drizzle with molasses. Makes 5 side-dish servings.