Monday, June 23, 2008

Butternut Squash Soup

Nothing warms the soul on a hot summers day like a big boiling vat of soup. Yes it was 102 dgs today, no I didn't want to make the soup, but my butternut squash was nearing the end of its two month shelf life. This is a good recipe, though somewhat better when it is actually could outside : ) I also really like it because I feel ultra healthy when I eat it. So if you've been on a fast food binge, try eating this soup the next day for penance.

Butternut Squash Soup with Ravioli

2 lbs butternut squash (or if you don't feel like weighing your squash, one medium butternut squash)
2 14 oz cans vegetable broth
1/8 tsp ground red pepper (I substitute chili powder)
1 Tbs butter or margarine
1 p oz pkg frozen or refrigerated cheese ravioli
1 tbs molasses (very optional, adds no taste but makes it look cool)

*Peel squash and halve lengthwise. Remove seeds and discard. Cut squash into 3/4 inch pieces
*In a large saucepan combine 1/2 C water, squash, vegetable broth, and red pepper. Cook covered on medium heat for 20 minutes until squash is tender.
*Transfer 1/4 of the squash mixture to a blender. Cover and process until smooth. Repeat with remaining portions, one at a time until all of the mixture is blended (do not skip this step or you will wind up with squash soup over your entire kitchen, trust me).
*Return blended mixture to the sauce pan, bring just to boiling; reduce heat. Simmer uncovered for 5 minutes. Add butter and stir until just melted
* MEANWHILE prepare the ravioli according to package directions. Ladle hot soup into bowls. Divide cooked ravioli amont the bowls. Drizzle with molasses.

Two stars, two and a half if you count how healthy you are for eating squash. Oh and I used chicken broth because, really, who has vegetable broth?

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