Butternut Squash Soup with Ravioli
Elevate your comfort food game with this luxurious Butternut Squash Soup with Ravioli, a perfect blend of creamy, rich flavors and hearty textures. Sweet, velvety butternut squash is roasted and pureed with hints of garlic, thyme, and nutmeg, creating a warmly spiced soup that feels like a hug in a bowl. Topped with tender cheese ravioli, it’s a dish that transforms from simple to gourmet in minutes. Finished with a drizzle of heavy cream for added decadence and fresh parsley for a pop of color, this soup is as satisfying as it is stunning. With just 55 minutes from start to finish, this recipe is ideal for cozy weeknight dinners or an elegant appetizer for fall and winter gatherings. Keywords: butternut squash soup, cheese ravioli, creamy soup recipe, fall recipes, easy dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 lbs Butternut squash
- 2 tbsp Olive oil
- 1 medium Yellow onion
- 3 units Garlic cloves
- 4 cups Vegetable broth
- 0.5 cup Heavy cream
- 1 tsp Dried thyme
- 0.25 tsp Ground nutmeg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 9 oz Cheese ravioli
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
Heat the olive oil in a large pot over medium heat. Dice the onion and add it to the pot, cooking for 3-4 minutes until translucent.
Mince the garlic cloves and add them to the pot, cooking for an additional minute until fragrant.
Add the cubed butternut squash to the pot. Stir in the vegetable broth, thyme, nutmeg, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the butternut squash is tender.
While the soup is simmering, cook the cheese ravioli according to the package instructions. Drain and set aside.
Once the squash is tender, use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender, then return it to the pot.
Stir in the heavy cream and heat the soup gently until warmed through. Adjust seasoning if necessary.
Ladle the soup into bowls and add a portion of cooked ravioli to each serving.
Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 5893 mg | 256% | |
| Total Carbohydrate | 209.5 g | 76% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 41.0 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 830 mg | 64% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 4841 mg | 103% | |
*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.
