Mushroom Ravioli in Butternut Squash Bisque

Mushroom Ravioli in Butternut Squash Bisque

Mushroom Ravioli in Butternut Squash Bisque

Mushroom Ravioli in Butternut Squash Bisque

Preparation time
65 min
Difficulty Easy
Number of servings
10

A creamy squash soup topped with mushroom ravioli.

Ingredients

Butternut squash, washed, cut in half, seeded -- 2 qt
Water, warm -- 4 cup
Minor's® Sautéed Vegetable Base Mirepoix (No Added MSG)* Gluten Free -- 2-1/2 Tbsp
Butter -- 3 Tbsp
Half and half -- 2 cup
Cayenne, ground -- 1/8 tsp
Nutmeg, ground -- 1/8 tsp
Ravioli, mushroom-filled, prepared, warm -- 1 package

Preparation

1

Preheat convection oven to 400°F. Place squash flesh side down in a roasting pan (using a 1/2-inch water bath). Bake for about 40 minutes or until squash is tender. Remove from oven; set aside to cool slightly.
2

In a pitcher, mix water and Sautéed Vegetable Base. Stir to combine.
3

Using a spoon, remove flesh from squash shell. In a food processor, add squash and 2 to 3 cups of vegetable broth and puree until smooth.
4

In a soup pot over medium heat, add squash puree, butter, half and half, cayenne, and nutmeg. Stir with a wire whip to combine. Bring to a boil. Remove from heat; keep warm for serving.
5

For each serving, place 8 oz of soup in bowl. In center of soup, place 3 prepared ravioli. Garnish and serve.

Serving Suggestions/Variations

Garnish with fresh sprig of basil, and crumbled goat cheese.

*No added MSG other than that which naturally occurs in the hydrolyzed proteins and autolyzed yeast extract.