Mushroom Ravioli in Butternut Squash Bisque

A creamy squash soup topped with mushroom ravioli.
  • 1:05 TIME
  • 10 Portions



Butternut squash, washed, cut in half, seeded

2 qt

Water, warm

4 cup

Minor's® Sautéed Vegetable Base Mirepoix (No Added MSG)* Gluten Free

2-1/2 Tbsp
Butter3 Tbsp

Half and half

2 cup

Cayenne, ground

1/8 tsp

Nutmeg, ground

1/8 tsp

Ravioli, mushroom-filled, prepared, warm

1 package



  1. Preheat convection oven to 400°F. Place squash flesh side down in a roasting pan (using a 1/2-inch water bath). Bake for about 40 minutes or until squash is tender. Remove from oven; set aside to cool slightly.
  2. In a pitcher, mix water and Sautéed Vegetable Base. Stir to combine.
  3. Using a spoon, remove flesh from squash shell. In a food processor, add squash and 2 to 3 cups of vegetable broth and puree until smooth.
  4. In a soup pot over medium heat, add squash puree, butter, half and half, cayenne, and nutmeg. Stir with a wire whip to combine. Bring to a boil. Remove from heat; keep warm for serving.
  5. For each serving, place 8 oz of soup in bowl. In center of soup, place 3 prepared ravioli. Garnish and serve.

Serving Suggestions/Variations

Garnish with fresh sprig of basil, and crumbled goat cheese.

*No added MSG other than that which naturally occurs in the hydrolyzed proteins and autolyzed yeast extract.