Recipe

Butternut Squash Soup Recipe


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Ingredients
  • 3 tb Cornstarch; mixed with
  • 1 pk Wonton wrappers;
  • 1 Butternut squash
  • 1/3 c Parmesan cheese; grated
  • 2 tb sliced Italian parsley
  • 2 tb Butter
  • 5 Garlic cloves; minced
  • 1/4 c sliced tomato
  • Salt & pepper; to taste
  • 1/2 c Ricotta cheese
  • 1/3 c Fresh basil leaves; minced
  • 3 tb Cold water
  • Olive oil
  • 1/2 c Finely sliced yellow onion

Directions
  • Step #1 preheat your trusty oven to 425F degrees.
  • Step #2 Cut butternut squash in half, remove seeds & brush cut sides with olive oil.
  • Step #3 Place cut-sides down on lightly greased baking sheet & bake uncovered for 30 to 40 mins or until tender.
  • Step #4 Cool.
  • Step #5 Melt butter in skillet & saute onion and garlic.
  • Step #6 Transfer to a large bowl.
  • Step #7 Scoop out squash & place this in the bowl with ricotta cheese, basil, salt & pepper.
  • Step #8 Mash to a coarse paste.
  • Step #9 For each ravioli, place a wonton wrapper on a lightly floured surface.
  • Step #10 Spoon filling, about the diameter of a 50-cent piece and about 1/4-inch thick, onto the center of the wrapper.
  • Step #11 Lightly wet the edges of the wonton with the cornstarch mixture.
  • Step #12 Lay a second wrapper over the filling & press the edges onto the bottom piece.
  • Step #13 Trim edges with ravioli cutter.
  • Step #14 Carefully place filled ravioli in a large pot of boiling water, one at a time & stirring very carefully.
  • Step #15 Cook for about four to five mins.
  • Step #16 Remove cooked ravioli with slotted spoon & place on plate.
  • Step #17 Add Lemon Cream Sauce (see recipe) or other sauce & top this with Parmesan cheese, tomato & parsley.
  • Step #18 Serves 4.
  • Step #19 Comments: Uncooked ravioli can be lightly floured, laid flat until frozen, & then stored in plastic zipper bags.
  • Step #20 For a tasty treat, rinse the squash seeds, Spice up them with salt & roast in a 350 degree oven until golden brown.
  • Step #21 Winter squash has "staying power.
  • Step #22 " If placed in a relatively cool location, it will keep for up to a month or so.
  • Step #23 Types of winter squash & gourds: Turban or butternut squash is firm, has deep orange flesh, & is very sweet & delicious.
  • Step #24 Also available are winter melon (Chinese bitter melon) or loofah (Chinese okra, silk melon).
  • Step #25 --.
  • Enjoy the Butternut Squash Soup recipe

Related Categories

Soup And Stew / Bisques And Creams
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