There’s not much introduction needed here. If you saw yesterday’s post about the baby shower I threw over the weekend, and if your mouth was watering, then you are a Fall-flavors kindred spirit. Butternut squash is quintessential Fall. You’ve seen it in that amazing quinoa pie recipe, and now you can have this hearty gourd as a main course soup…Fall is here…savor it! Butternut Squash Soup with Ravioli 2-3 lbs butternut squash, peeled, seeded and cut into quarters 5 cups chicken broth 1/4 tsp cayenne pepper, or to taste 3 tablespoons butter pinch ginger pinch cumin pinch nutmeg 1 1/2 cup heavy whipping cream 1 package frozen cheese ravioli (2-4 ravioli per person/serving) salt and pepper to taste molasses for serving (optional) In a large pot, cook quartered squash, broth, and cayenne pepper, covered over medium high heat for 20-30 minutes, or until squash is very tender. Carefully ladle small […]