butternut squash soup with spinach ravioli

Author of this recipe: Ara Mccrone

Butternut Squash Soup with Spinach Ravioli | Vegan, Gluten-Free | Warm & Creamy https://www.yourrecipeblog.com/butternut-squash-spinach-ravioli/

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Ingredients

• - Butternut Squash Soup:
• - Organic butternut squash (1 large)
• - Unsalted butter (2 tablespoons)
• - Freshly grated ginger (1 teaspoon)
• - Onion (1 medium, chopped)
• - Garlic cloves (3, minced)
• - Vegetable broth (4 cups)
• - Heavy cream or coconut milk (1 cup for creamy version; omit for dairy-free version)
• - Salt and pepper to taste
• - Nutmeg (a pinch) for added flavor
• - Spinach Ravioli:
• - Fresh spinach leaves (2 cups, packed)
• - Semolina flour (3/4 cup)
• - All-purpose flour (1/2 cup)
• - Eggs (2 large)
• - Grated Parmesan cheese (1/2 cup)
• - Olive oil for cooking (as needed)
• - Additional Ingredients:
• - Fresh spinach leaves (for garnish, optional)
• - Chives or chopped parsley (for garnish, optional)

Steps

1. ### Butternut Squash Soup with Spinach Ravioli: A Flavorful Autumn Dish
3. Butternut squash soup is a creamy, comforting choice that pairs wonderfully with spinach ravioli, creating a delicious and nutritious meal perfect for cooler months. Follow these detailed steps to create this cozy dish.
5. #### Ingredients:
6. - 1 medium butternut squash
7. - 2 tablespoons olive oil
8. - 1 large onion, chopped
9. - 3 cloves garlic, minced
10. - 6 cups chicken or vegetable broth
11. - 1 teaspoon dried thyme (or 1 tablespoon fresh, finely chopped)
12. - Salt and pepper to taste
13. - Spinach ravioli of your choice
14. - Fresh spinach for garnish
15. - Optional: 1/2 cup heavy cream
17. #### Equipment:
18. - Large pot
19. - Immersion blender or regular blender
20. - Knife and cutting board
21. - Ladle
22. - Plate
24. ### Step-by-Step Guide:
26. 1. **Preparation:**
27. - Preheat your oven to 400°F (200°C).
28. - Cut the butternut squash in half, scoop out the seeds with a spoon.
30. 2. **Roast Butternut Squash:**
31. - Drizzle olive oil over the cut side of the squash.
32. - Place the halves cut-side down on a baking sheet lined with parchment paper and roast for 45-60 minutes or until tender when pierced with a fork.
33. - Remove from oven and let cool, then scoop out the flesh.
35. 3. **Cooking Onions and Garlic:**
36. - In a large pot, heat olive oil over medium heat.
37. - Add chopped onions and sauté for about 5-7 minutes or until translucent.
38. - Stir in minced garlic and cook for another minute, being careful not to burn it.
40. 4. **Add Broth and Spices:**
41. - Pour the chicken or vegetable broth into the pot with the onions and garlic.
42. - Add roasted butternut squash flesh, dried thyme, salt, and pepper. Bring the mixture to a boil.
43. - Reduce heat to low and simmer for about 10-15 minutes.
45. 5. **Blend Soup:**
46. - Using an immersion blender directly in the pot, blend until smooth or transfer soup to a regular blender and blend until creamy.
47. - Return the blended soup back to the pot if necessary.
49. 6. **Optional Creamy Finish:**
50. - For a creamier texture, stir in 1/2 cup heavy cream just before serving (optional).
52. 7. **Cooking Ravioli:**
53. - Bring a large pot of salted water to a boil.
54. - Add spinach ravioli and cook according to the package instructions until al dente.
55. - Drain and set aside.
57. 8. **Serve:**
58. - Ladle the butternut squash soup into bowls.
59. - Top each serving with cooked spinach ravioli, fresh spinach for garnish, and a sprinkle of Parmesan cheese if desired.
60. - Enjoy your delicious butternut squash soup with spinach ravioli!
62. ### Tips:
63. - For an extra touch, you can sauté some bacon bits or chopped pancetta in the onion mixture for added flavor.
64. - Use fresh thyme for a more aromatic dish.
66. By following these steps and using high-quality ingredients, you'll create a hearty butternut squash soup with spinach ravioli that's perfect for chilly evenings. This recipe is not only delicious but also easy to prepare, making it ideal for any autumn meal!

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