Butternut Squash Soup with Ravioli

I've had this recipe bookmarked for awhile now. It was super easy and yummy. The soup itself is pretty sweet with a little kick from the cayenne. The cheese ravioli totally balances out the sweetness perfectly. I loved it!
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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

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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.

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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!