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Recipe for Leftover Creamy Winter Squash Soup

Make in any amount

I usually make Creamy Winter Squash Soup as a first course for a special occasion dinner. However, it is equally delicious as a main dish with a green salad. Either way, I sometimes have some leftover. So, I came up with the following way to use it for a different, quick and delicious presentation. The original soup is in the similar and related recipes.

Strange though it may sound, I happened to find myself with leftovers and decided to use it for Ravioli with Winter Squash Cream Sauce. I used frozen cheese ravioli, but any stuffing you prefer would work as well. Sausage or mushroom would both be delicious. Sauté a few onions and garlic, add the soup, reduce it slightly, season with some sage, nutmeg, salt, and pepper. If desired, add a little cream to stretch the amount and mellow the sauce. Serve with the ravioli, passing grated Parmesan cheese separately. This makes a spectacular meal and tastes as though the sauce was made for that purpose.

Notes: This method will work with just about any type of cream soup you have leftover. A short-cut pasta, such as penne or rotini, can be used in place of the ravioli.