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.
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