Butternut Squash Soup with Ravioli

From: Better Homes and Gardens breast cancer cookbook

Ingredients:
2 lbs butternut squash
2 14-oz cans vegetable broth
1/8 tsp ground red pepper
1 Tbsp butter
1 9-oz package refrigerated cheese-filled ravioli
1 Tbsp molasses

Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4-inch pieces. In a large saucepan combine 1/2 cup water, squash, vegetable broth, and red pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender. Transfer one-fourth of the squash mixture to a blender container or food processor. Cover and blend until smooth. Repeat with remaining portions, one at a time, until all of the mixture is blended. Return blended mixture to the saucepan. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Add butter; stir until just melted. Meanwhile, prepare the ravioli according to package directions; drain.

Ladle hot soup into bowls. Divide cooked ravioli among the bowls. Drizzle with molasses.

What I did differently from the recipe:
I don't know how much 2 lbs of butternut squash is but I just used one squash. Also, instead of cooking the ravioli separately I just tossed it in during the last 3-5 minutes of cooking.

What I'll do differently next time:
Not sure.

Verdict:
Neutral. This soup turned out to be very sweet. The ravioli definitely helps cut down on the sweetness but I wouldn't add any more than what the recipe calls for.

Printable version:

Ingredients:
2 lbs butternut squash
2 14-oz cans vegetable broth
1/8 tsp ground red pepper
1 Tbsp butter
1 9-oz package refrigerated cheese-filled ravioli
1 Tbsp molasses

Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4-inch pieces. In a large saucepan combine 1/2 cup water, squash, vegetable broth, and red pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender. Transfer one-fourth of the squash mixture to a blender container or food processor. Cover and blend until smooth. Repeat with remaining portions, one at a time, until all of the mixture is blended. Return blended mixture to the saucepan. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Add butter; stir until just melted. Meanwhile, prepare the ravioli according to package directions; drain. Ladle hot soup into bowls. Divide cooked ravioli among the bowls. Drizzle with molasses.