Nutrition Facts
6 servings
6
Recipe for Butternut Squash and Carrot Soup with Ravioli
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The weather has turned cold in the evening and soups are still on the menu! I used the vegetables I had on hand, including a butternut squash... And I added some ravioli, just to try... The result? A delight! The teenagers loved it, and we did too! With the confinement, don’t miss out on such a wonder.
Ingredients
1 Organic butternut squash
4 Organic carrot
1 Organic onion
2 cloves Organic garlic
1 Fresh ginger about 4 cm long.
2 Organic vegetable broth
Olive oil
1 Bay leaf
1 Thyme
1 Rosemary
1 Cumin
1 240 g package of ravioli (4 sheets)
Salt
Freshly ground pepper
Directions
1
Cut the butternut squash in half, seed it with a tablespoon (keep the seeds to prepare for consumption or for planting later), peel it with a vegetable peeler, and then cut it into large cubes.
2
Peel, wash, and cut the carrots into pieces. Peel and slice the ginger. Peel and chop the onion and garlic. Sauté them in a large pot with two tablespoons of olive oil and cumin for a few minutes, then add the ginger, pieces of butternut squash, and carrots. Mix and sauté for 5 minutes.
3
Then pour in the water and add the vegetable broth cubes. Add the aromatic herbs. Bring to a boil, cover, and let cook for 35 minutes. After this time, remove the aromatic herbs and blend with an immersion blender. Season with salt (lightly due to the bacon and broth) and pepper. Pour the very hot velouté (don't hesitate to reheat it) into bowls or deep plates where a ravioli sheet has been placed. Let sit for a minute.
4
To finish, enjoy after mixing. HAPPY TASTING!
Ingredients
Ingredients
1 Organic butternut squash
4 Organic carrot
1 Organic onion
2 cloves Organic garlic
1 Fresh ginger about 4 cm long.
2 Organic vegetable broth
Olive oil
1 Bay leaf
1 Thyme
1 Rosemary
1 Cumin
1 240 g package of ravioli (4 sheets)
Salt
Freshly ground pepper
Directions
Directions
1
Cut the butternut squash in half, seed it with a tablespoon (keep the seeds to prepare for consumption or for planting later), peel it with a vegetable peeler, and then cut it into large cubes.
2
Peel, wash, and cut the carrots into pieces. Peel and slice the ginger. Peel and chop the onion and garlic. Sauté them in a large pot with two tablespoons of olive oil and cumin for a few minutes, then add the ginger, pieces of butternut squash, and carrots. Mix and sauté for 5 minutes.
3
Then pour in the water and add the vegetable broth cubes. Add the aromatic herbs. Bring to a boil, cover, and let cook for 35 minutes. After this time, remove the aromatic herbs and blend with an immersion blender. Season with salt (lightly due to the bacon and broth) and pepper. Pour the very hot velouté (don't hesitate to reheat it) into bowls or deep plates where a ravioli sheet has been placed. Let sit for a minute.
4
To finish, enjoy after mixing. HAPPY TASTING!
Notes
-
JeanJean
Super easy this recipe!
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