Butternut Squash Soup With Cheese Ravioli

• 4 lbs butternut squash
• 4 (14 1/2 ounce) cans vegetable broth
• 1 cup water
• 1/4 teaspoon ground red pepper
• 2 tablespoons butter or 2 tablespoons margarine
• 2 (9 ounce) packages cheese ravioli
• 2 tablespoons molasses (optional)

1. Peel Squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4 inch pieces.
2. Combine squash, broth, water, and ground red pepper in a large pot. Cook, covered, over medium heat for 20 minutes or until squash is tender.
3. Transfer 2 cups of the squash-broth mixture to a blender container. Carefully blend, covered, until smooth. Repeat with remaining cooked mixture, blending 2 cups at a tme.
4. Return blended mixture to large pot. Bring just to boiling. Immediately reduce heat. Simmer, uncovered, 5 minutes. Add the butter or margarine; stir until just melted.
5. Prepare ravioli according to package directions.Drain.Ladle hot soup mixture into bowls.
6. Divide the cooked ravioli among individual bowls. Drizzle with molasses (optional).

butternut squash, vegetable broth, water, ground red pepper, butter, packages cheese ravioli, molasses

Taken from www.food.com/recipe/butternut-squash-soup-with-cheese-ravioli-324324 (may not work)