Why I Love This Recipe

Butternut squash soup is already one of my favorite fall dinners, but adding cheese ravioli might be the best thing I’ve done to it. The soup starts with roasted butternut squash, sweet potato, onion, and an entire head of garlic, so you get so much flavor before anything even hits the blender. Cottage cheese gets blended right into the soup for extra creaminess and protein, then the ravioli cooks directly in the soup and makes it feel like a full dinner instead of something you need to serve alongside one. Finish it with Parmesan, cream, red pepper flakes, and lots of black pepper and it is SO cozy.

Enjoying The Leftovers

The ravioli will continue soaking up some of the soup as it sits, so expect this to be quite a bit thicker the next day. I usually add a splash of chicken stock before reheating to bring back that creamy soup consistency. Then all it needs is a little more Parmesan and black pepper on top.

Storing

Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. The soup will thicken as it chills, especially once the ravioli has had time to absorb some of the liquid.

Reheating

Reheat gently in a saucepan over medium-low heat, adding a splash of chicken stock as needed to loosen the soup. Stir carefully so you don’t break apart the ravioli. For individual portions, microwave in short intervals, stirring gently between each one until warmed through.

A few tips before you start

Cut the vegetables into similar-sized pieces

  •  The squash and sweet potato don’t need to be perfectly uniform, but keeping the pieces around the same size helps everything become tender at roughly the same time

Let the vegetables get some color

  •  Don’t pull the vegetables from the oven the second they’re tender. Those lightly caramelized edges add more depth and sweetness to the soup, so give them the full roasting time if they need it


Blend in batches if you need to

  •   Don’t overfill your blender with hot ingredients. If everything doesn’t comfortably fit, blend the vegetables, stock, and cottage cheese in two batches and combine them in the pot afterward

Adjust the thickness before adding the ravioli

  •  Butternut squash and sweet potatoes can vary quite a bit in size, so your soup may be thicker than mine. Once the blended soup is in the pot, add a little extra chicken stock if needed. Keep in mind that the ravioli will also absorb some liquid as it cooks
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Butternut Squash Ravioli Soup

This is for the nights when you want butternut squash soup but also want it to actually feel like dinner. Roasting the squash, sweet potato, onion, and garlic first gives the soup so much flavor, and blending in cottage cheese makes the base extra creamy. Then cheese ravioli goes straight into the pot, because adding little pockets of cheesy pasta to a bowl of butternut squash soup just makes sense.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
US M
Servings 6

Ingredients

For the Soup
  • 1 large butternut squash, peeled and cubed, about 6 cups
  • 1 medium sweet potato, peeled and cubed
  • 1 head garlic
  • 1 yellow onion cubed
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • 1/2 tsp ground sage
  • 1/4 tsp dried thyme
  • 5 cups chicken stock, divided
  • 1/2 cup cottage cheese
  • 1/2 tbsp sugar
  • 10 oz refrigerated cheese ravioli
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup heavy cream
For topping
  • Freshly grated Parmesan cheese
  • Red pepper flakes
  • Freshly cracked black pepper
US – M

Instructions

  • Preheat the oven to 350°F.
  • Add the cubed butternut squash, sweet potato, and onion to a large baking dish or sheet pan. Drizzle with the olive oil and season generously with salt and pepper. Toss until evenly coated.
  • Slice the top off the head of garlic to expose the cloves. Drizzle with a little olive oil, wrap in foil, and place on the pan with the vegetables.
  • Roast for about 45 min to an hour, or until the butternut squash and sweet potato are very tender and the vegetables are lightly caramelized.
  • Remove from the oven and carefully squeeze the roasted garlic cloves from the skin.
  • Add the roasted butternut squash, sweet potato, onion, and garlic to a high-powered blender along with 4 cups of the chicken stock, cottage cheese, sage, thyme, and sugar. Blend until completely smooth and creamy. Depending on your blender size, you may need to work in batches.
  • Pour the blended soup into a large pot or Dutch oven. Stir in the remaining 1 cup chicken stock and bring to a gentle simmer over medium heat.
  • Add the ravioli directly to the soup and cook according to the package directions, usually about 4-6 minutes for refrigerated ravioli. Stir gently and occasionally to prevent the ravioli from sticking to the bottom or tearing.
  • Once the ravioli are tender, reduce the heat to low. Stir in the Parmesan cheese and heavy cream until the cheese has melted and the soup is creamy and warmed through. Avoid bringing the soup to a boil once the cream has been added.
  • Taste and season with additional salt and pepper as needed. If the soup is thicker than you’d like, add an extra splash of chicken stock until it reaches your desired consistency.
  • Ladle into bowls and finish with freshly grated Parmesan, red pepper flakes, and plenty of freshly cracked black pepper. Serve warm and enjoy!

Equipment

large baking sheet
blender
measuring cups
cutting board

Nutrition Per Serving

Calories: 448kcal | Carbohydrates: 48g | Protein: 18g | Fat: 22g | Fiber: 5g