2 lbs butternut squash
2 14-ounce cans vegetable broth (I used chicken broth)
1/8 teaspoon Cayenne pepper
1 tablespoon butter or margarine
1 24-ounce package of cheese-filled ravioli
1 tablespoon molasses
Peel squash. Cut it lengthwise and remove seeds. Cut squash into 1-inch pieces.
In a large pot combine squash, broth and pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.
Transfer to a blender or food processor and blend until smooth. You may have to do this in batches. Return to the pot and simmer for 5 minutes. Add your butter.
Meanwhile, prepare the ravioli according to the package directions; drain. Add to soup and serve with a little molasses drizzled over the top.
I have a hard time peeling squash and I was in a hurry so.....I cut it in half, removed seeds and slime then put the squash in a casserole pan with 1/4 inch of water. I then microwaved it for 8-12 minutes, let it cool, then scooped out the squash with a spoon. I only had to boil it for 5 minutes before putting it into the blender. So much easier!