Hearty Butternut Squash Ravioli Soup packed with mixed vegetables simmered with fresh oregano, thyme, basil, pumpkin, kale and parmesan cheese for the perfect cozy fall soup. Finish each bowl off with an extra sprinkle of cheese and serve with crusty bread.

This soup is super cozy and delicious and doesn’t take a lot of time to make. It’s a great way to pack in some vegetables and warm fall flavours from the butternut squash ravioli, and sautéed squash to the addition of pumpkin, kale and finished with cheese. Each bite packs a little bit of everything. 

This soup is great for lunches and leftovers or it can be enjoyed as a light dinner option. It’s similar to tortellini soup but instead we’ve just swapped those out with some ravioli. Butternut squash ravioli is pretty common this time of year so it should be easy to grab at your local grocery store or Costco like we did. If you can’t find it you can do any type of ravioli or even tortellini’s. 

We kept this soup completely vegetarian since the ravioli already makes it so filling with the addition of some cream and cheese. Typically soup is often enjoyed for lunch and if you’re like us we don’t want to go too heavy on our meal otherwise we just end up being tired and you’ll often get that from either eating to much or from meat. Really this soup just doesn’t need anything more added. There’s only so much space in the pot and the bowls. 

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together. 

Print Recipe

Butternut Squash Ravioli Soup

Hearty Butternut Squash Ravioli Soup packed with mixed vegetables simmered with fresh oregano, thyme, basil, pumpkin, kale and parmesan cheese for the perfect cozy fall soup. Finish each bowl off with an extra sprinkle of cheese and serve with crusty bread.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 5

Author: the communal feast

Ingredients

• 1 pound butternut squash ravioli
• 2 TBS olive oil
• 1 small yellow onion diced
• 1 cup butternut squash cubed
• 3 garlic cloves minced
• 1 TBS fresh oregano (substitute dried)
• 1 TBS fresh basil chopped (substitute dried)
• 1 TBS fresh thyme
• 1/3 cup canned pumpkin puree
• 3-4 carrots cut into rounds
• 5 cups vegetable broth
• 1 parmesan rind optional
• 1 cup kale finely chopped
• 1 cup parmesan grated
• 1/2 cup heavy cream
• salt and pepper

Instructions

• In a large soup pot or dutch oven, heat olive oil. Sweat the onions and squash cooking for about 5 minutes. Add the garlic and fresh herbs, stirring until fragrant. Next add the pumpkin puree and let that sit for about 1 minute until it cooks down a bit. Add the carrots and broth to the pot along with a parmesan rind if you have one. Bring that to a slow boil and reduce to simmer. Cook covered for 30 minutes.
• After 30 minutes stir in the ravioli, parmesan, cream and kale. Let that cook together for about 10-15 minutes just until the kale has softened. Season with salt and pepper.
• Serve the soup topped with extra parmesan and fresh herbs with some crusty bread on the side. Enjoy!