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.
- 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
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!