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Butternut Ravioli Soup

By britacooks.com

Butternut Ravioli Soup

Prep:15minCook:30min

Savour each bite of this creamy butternut ravioli soup, generously filled with pesto and cheese-filled ravioli, lots of shaved parmesan, and some basil to top it off. It’s luxurious and comforting and definitely going to warm you right up.

Updated at: Mon, 09 Dec 2024 05:05:16 GMT

Nutrition balance score

Good

Glycemic Index

51

Low

Glycemic Load

14

Moderate

Nutrition per serving

Calories175.3 kcal (9%)

Total Fat4.7 g (7%)

Carbs26.3 g (10%)

Sugars3.9 g (4%)

Protein8.4 g (17%)

Sodium781.4 mg (39%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1butternut squash

1 cartonstock vegetable

or chicken work great

2 cupswater

1 sprigfresh thyme

½ tspcayenne pepper

12 ozravioli

or raviolini, I used pesto cheese-filled but use whatever kind you like

¾ cupheavy cream

Instructions

View on britacooks.com

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Notes

5 liked

0 disliked

Delicious

Easy

Go-to

Makes leftovers

Sweet

Abbigail McConnell· last year

Makes leftovers

This was amazing! For sure being added to our rotation in the fall and winter! Added salt, pepper, extra garlic, and onion powder instead of onions!

This was amazing! For sure being added to our rotation in the fall and winter! Added salt, pepper, extra garlic, and onion powder instead of onions!

Ellie McFadden· last year

Makes leftovers

I used cheese ravioli and added chili crisp and parmesan. It was SO GOOD!

Niji· last year

Makes leftovers

Used tomato burrata ravioli from Trader Joe’s, chicken broth, and left out the heavy cream. This soup came out really delicious and was easy to make! It’s lightly sweet, and savory. Went well with sour dough bread too. Will definitely be making it again this winter :)