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Ingredients
- 2 Lbs Butternut Squash Peeled and cut into 3/4″ pieces
- 32 oz Vegetable Stock
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 C Heavy Cream
- 1 Tb Butter
- 9 oz Refrigerated Ravioli Mushroom filled
- Molasses
- Calabrian Chile Oil
- Green Onions
- Granola
Ingredients
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Instructions
- Add the Squash, Vegetable Stock, Cayenne Pepper, Salt and Pepper to a large pot. Bring to a low boil, cover and cook for 20 minutes (or until the Squash is Fork tender)
- Turn the Heat down and use an immersion Blender until the mixture is smooth.
- Allow the mixture to continue cooking at a simmer for another 5 minutes then add the Butter and Heavy Cream. Whisk or use the Blender to fully combine
- While the the Soup is on it;s final simmer bring another Pot with water to a boil and prepare the Ravioli.
- Serve the Soup with three Raviloi floating on top and drizzle with a little Molasses and Calabrian Chile Oil. Garnish with diced Green Onions and if you want add some Pecan Granola to add texture and a little more sweetness
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