Butternut Squash Soup With Cheese Ravioli

Ingredients

• 4 lbs butternut squash

• 4 (14 1/2 ounce) cans vegetable broth
• 1 cup water
• 1/4 teaspoon ground red pepper
• 2 tablespoons butter or margarine

• 2 (9 ounce) packages cheese ravioli
• 2 tablespoons molasses (optional)

Directions

1. 1

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

2. 2

   Combine squash, broth, water, and ground red pepper in a large pot. Cook, covered, over medium heat for 20 minutes or until squash is tender.

3. 3

   Transfer 2 cups of the squash-broth mixture to a blender container. Carefully blend, covered, until smooth. Repeat with remaining cooked mixture, blending 2 cups at a tme.

4. 4

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

5. 5

   Prepare ravioli according to package directions.Drain.Ladle hot soup mixture into bowls.

6. 6

   Divide the cooked ravioli among individual bowls. Drizzle with molasses (optional).