I had the best intentions to make butternut squash ravioli today, but as dinner crept closer I just wasn’t going to get it done. I had a pot of stock that I started earlier in the day so I figured I could turn the squash puree into soup. The soup was good even if it wasn’t as sweet as my wife likes it. Her favorite butternut squash soup recipe is really heavy on the apples. While this might not take the title of “favorite” soup recipe it was pretty easy and didn’t require a blender.

Last couple of thoughts: I split this recipe in two because I still think that the puree could make a really good filling for ravioli on it’s own. The measurements are kind of vague for these recipes because I really just eyeballed most of it. I bought a squash and cut it up. That yielded about a pound when peeled and chopped. When I got to the soup stage I would have liked double the amount of puree, that’s why I said 2 lbs. in the recipe. So, I think this is a good recipe for people who like a flexibility in what they’re cooking.