Butternut Squash Ravioli Soup
TM6 TM5

Butternut Squash Ravioli Soup

4.5 (13 rating)

Ingredients

  • 1 shallot (approx. 1 oz), cut into halves
  • 1 garlic clove
  • 2 sprigs fresh basil, leaves only, plus extra to garnish
  • 1 oz olive oil
  • 4 oz bacon, diced (½-¾ in.)
  • 14 oz butternut squash, diced (1 in.)
  • 3 ½ oz potatoes, cut into pieces
  • 28 oz water
  • 1 ½ tsp chicken stock paste
    or 1 ½ chicken stock cubes, crumbled
  • 1 - 2 pinches ground nutmeg
  • 1 - 2 pinches salt
  • 1 - 2 pinches ground black pepper
  • 9 oz cheese filled ravioli, fresh, store bought, 3 minutes cooking time (see Tip)

Nutrition
per 1 portion
Calories
1695 kJ / 404 kcal
Protein
10 g
Carbohydrates
30 g
Fat
28 g
Saturated fat
10 g
Fiber
3.7 g
Sodium
1577 mg

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