Butternut Squash Soup with Spinach Ravioli
Butternut squash is rich in vitamin A, which is essential for good vision and a healthy immune system.
This is vegetarian recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Butternut Squash Soup with Spinach Ravioli
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and place it on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 40 minutes or until tender.
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In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Cook until softened.
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Scoop out the roasted butternut squash from the skin and add it to the pot. Stir in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
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Use an immersion blender to puree the soup until smooth. Season with salt and pepper.
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In a separate pot, cook the spinach ravioli according to package instructions. Drain and set aside.
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Serve the butternut squash soup in bowls and top with cooked spinach ravioli. Sprinkle with grated Parmesan cheese.
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Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
