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Recipe for Leftover Winter Squash Cream Soup

Make in any amount

I usually make winter squash cream soup as a starter for a special occasion dinner although, on occasion, it is delicious for a light main dish with a green salad. That is when I might 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 Butternut 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.