Butternut Squash Soup with Cheese Ravioli
Indulge in the comforting flavors of fall with this rich and velvety Butternut Squash Soup with Cheese Ravioli. Perfectly roasted butternut squash is blended to a silky texture and infused with the warm notes of nutmeg and a touch of cream for a luxurious base. Fresh or frozen cheese ravioli are added to each bowl, creating a delightful contrast of textures and transforming this soup into a hearty, satisfying meal. Finished with a sprinkle of parmesan cheese and fresh parsley, this dish is as visually stunning as it is delicious. Ready in under an hour, this recipe is ideal for cozy weeknight dinners or impressing guests at your next gathering. Try this vibrant and nourishing soup for a comforting twist on classic fall flavors!
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Recipe Information
Ingredients
- 4 cups (peeled, seeded, and diced) butternut squash
- 2 tablespoons olive oil
- 1 cup (diced) yellow onion
- 3 minced garlic cloves
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 0.25 teaspoon ground nutmeg
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 8 ounces (fresh or frozen) cheese ravioli
- 0.25 cup (grated, for garnish) parmesan cheese
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional minute, taking care not to let it burn.
Add the diced butternut squash to the pot and stir to coat with the oil and aromatics.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 20 minutes or until the butternut squash is tender.
Use an immersion blender to blend the soup directly in the pot until smooth, or transfer the mixture in batches to a countertop blender and blend until silky.
Stir in the heavy cream, nutmeg, salt, and black pepper. Adjust seasoning as needed.
Meanwhile, prepare the cheese ravioli according to the package instructions. Drain and set aside.
To serve, ladle the hot butternut squash soup into bowls. Add a few cheese ravioli to each bowl.
Garnish with grated parmesan cheese and chopped parsley before serving.
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 5921 mg | 257% | |
| Total Carbohydrate | 203.8 g | 74% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 43.6 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 996 mg | 77% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 4728 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
