Butternut Squash Soup

by Shawnda on October 17, 2008

in Freezer Friendly,Holiday Favorites,Lighter & Healthier,Soup, Stew, and Chili,Veggies & Starches

I don’t really like to shop, but I do like to impulse buy. And it usually gets me in trouble. I’m the person who goes into HEB with two items on my list and I leave with those two items. Plus 8 more. And half of those are usually last-minute additions from the magazine rack. I’m a sucker for pretty food. I can’t tell you how many times I’ve grabbed a magazine because I wanted to eat the picture on the cover. I get the mag home, make the one recipe, and then nothing else in the magazine appeals to me. $5 for 1 recipe… not the most efficient way to spend money.

My last score at the register paid off really well, though. I picked up a copy of Better Homes and Garden’s Italian fall edition because of the – surprise – yummy bowl of pasta on the cover. After cooking 5 or 6 items from its pages, my copy now looks like it’s 5 years old – creases, stains, wrinkles, drip marks… the sign of a good issue!

We love having soup for dinner. There’s something really comforting about huddling over a bowl of steamy soup.

This recipe freezes wonderfully. It’s also fairly light with only 1 Tbsp of butter and no heavy cream. I made a full batch knowing full well that I would be the only member of my house to eat it. I portioned the soup into quart-size freezer baggies and froze flat. I also froze the ravioli, pre-cooked, in a baggie and cooked up only a handful at a time while the soup was rewarming.

Butternut Squash Soup with Ravioli and Sage-Roasted Walnuts

A light and healthy butternut squash soup garnished with ravioli, roasted walnuts, and molasses.


  • 2 1/2 lbs butternut squash
  • 32 oz vegetable broth
  • 1/8 tsp cayenne
  • 1/4 tsp cinnamon
  • 1/2 tsp salt
  • 3 Tbsp unsalted butter, divided
  • 1/2 cup walnuts, rough chopped
  • 1 Tbsp fresh sage, chopped
  • 1 9-oz package cheese ravioli, cooked and drained
  • Molasses, for garnish


  1. Make the soup: Peel the squash, halve lengthwise and scoop the seeds. Dice squash into 3/4 inch pieces.
  2. In a large sauce pan, combine squash, broth, cayenne, cinnamon, and salt. Cook covered over medium heat until squash is tender, about 30 minutes.
  3. Transfer 1/3 of the squash mixture to a blender/food processor and puree until smooth (I don't have an immersion blender... if you have one, this would be a great time to bust it out.) Repeat with remaining squash. Return squash mixture to the pan. Bring to a boil and then simmer for 10 minutes. Whisk in 1 Tbsp butter. Taste for seasoning and adjust - I thought it needed a generous pinch of salt. (To freeze: cool the soup and then divide it among 6 freezer bags and freeze flat in the freezer.)
  4. Make the walnuts: Preheat oven to 325. Rough chop walnuts and spread on a small baking sheet. Roast until fragrant, about 5 minutes. Melt 2 Tbsp butter in a small sauce pan over medium heat. When the butter begins to brown, add sage and remove from heat. Toss sage browned butter with toasted walnuts.
  5. Serve: Ladle soup into individual bowls. Divide cooked ravioli between the bowls. Drizzle with molasses, top with walnuts, and sprinkle with sea salt if desired.


Yields: 6 servings

Adapted from Better Homes & Garden, Fall/Winter 2008

Estimated time: 1 hour


{ 22 comments… read them below or add one }

1 peabody October 17, 2008 at 3:02 am

What a wonderful soup you have created. I love butternut squash.


2 Cara October 17, 2008 at 7:19 am

I really like the idea of using the ravioli in the soup because of portion control! It seems like you could easily stick to the right-size serving (as opposed to eating a larger portion covered in sauce). I never buy ravs because I’m afraid I would want to eat too many, but now I just might because this sounds great!


3 Katerina October 17, 2008 at 10:47 am

What beautiful pictures, you know I don’t care how many times I make butternut squash soup you can do so many things with it it is really different every time. This looks like a great variation.


4 foodiebride October 17, 2008 at 2:13 pm


Cara – you’re so right. I put 4-5 in each bowl. The salty cheese filling makes the soup heartier but still so much better for you than a big bowl of raviolis. Saves room for dessert :)


5 Erik October 17, 2008 at 11:05 pm

I think those are the best pictures of squash soup I have ever seen! And the color is not as bright orange; it has an almost caramel color to it. If it were not for the ravioli and the post title, I would have thought this was a dessert!


6 Kate October 18, 2008 at 12:59 pm

Butternut squash soup is one of my all time favorites, and the ravioli makes for such a beautiful presentation


7 leslie October 18, 2008 at 8:35 pm

This looks like a nice big bowl of COMFORT!


8 andy abraham October 19, 2008 at 5:48 am

I definatly have the impulse to try your soup recipe… the pictures look mouth watering… thanks for posting..



9 Sylvie October 19, 2008 at 11:14 am

I like to shop and to impulse buy, which I’m ashamed to say means, that I’ve got stuff in my cupboards that I hardly ever use. It also means though that this morning when I went out for eggs and bread I picked up a butternut squash, so this time my impulse buy means I can try your wonderful looking soup!


10 holler October 19, 2008 at 3:53 pm

I like the idea of topping the soup with ravioli! Very clever :)


11 Amy October 20, 2008 at 12:14 pm

Beautiful pictures! I could eat soup 3 times a day, everyday!


12 snooky doodle October 20, 2008 at 1:41 pm

this looks great. and I usually don’t like soup :)


13 Maria October 20, 2008 at 2:46 pm

Ok, this soup looks fantastic!! I love the ravioli addition!


14 Irene October 21, 2008 at 11:48 am

Lovely color on the soup! It’s too bad my husband hates squash — grrrrrr. I have to make it when he’s away for business trips. I’m intrigued by the addition of ravioli, it sounds yummy!


15 Joanna October 22, 2008 at 8:04 pm

that’s how all of my cookbooks look too- drip marks and smeared food all over them. that’s what good food looks like though. i always end up having to hold the pages down with a salt&pepper shaker or a bag of sugar. it rarely stays open haha

this soup sounds really luxurious and smooth. i like the ravioli in it.


16 Valerie Adams October 23, 2008 at 6:01 am

Wow! That sounds like me. I always go into HEB with a list of things I need and come out with double the amount of things listed.

That magazine was sure worth it though. That soup looks too good to be true!


17 Jessica November 2, 2008 at 7:45 pm

I made this tonight and it was fantastic. I had to use chicken broth though because I didn’t have vegetable broth and it was still good! :)


18 Books n' Cooks September 17, 2010 at 7:22 pm

Question – Will the soup be impacted much by omitting the molasses? I’ve never really had it in anything except cookies… I’m trying to decide if I should splurge on it or skip it all together (or maybe sub in balsamic vinegar instead?) What do you think?



19 foodiebride September 19, 2010 at 9:08 am

The molasses adds a sweet, rich touch to the soup. I say spring for the small jar – and then make cookies with the leftovers :) A good quality balsamic reduction would be a completely different – not objectionable, just different.


20 Sonya M November 3, 2011 at 5:53 pm

I don’t eat pasta, so any other suggestions to make the soup heartier without the ravioli? I have been looking for a butternut squash soup recipe that didn’t call for heavy cream or loads of butter and flour…this one is it!!! Thank you!


21 Linda Lefferts December 19, 2011 at 12:07 pm

This recipe looks like a good alternative to my usual butternut squash soup. If you don’t want to peel the squash, which can be dangerous, just split the squash in half, roast it in a pan with about 1 inch of water until browned (about 1/2 hr @ 375 deg). This makes it so much easier to scoop out the pulp for soup! Another suggestion…I usually add a half teaspoon of very finely minced jalapeno. Garnish with a dollop of sour cream! There are so many ways to enjoy butternut squash soup. Thanks for the suggestion of the purchased ravioli!


22 baker cakes December 16, 2013 at 2:29 am

Perfect!! Sounds so refreshing and delicious.


Leave a Comment

Previous post:

Next post: