LEFTOVER Winter Squash Cream Soup

I usually make this soup as a starter for a formal dinner although, on occcasion, it works great for a light meal in itself. That's when I might have some leftover. Well, strange though it may sound, I happened to find myself with leftovers and decided to use it for Ravioli with Butternut Cream Sauce. I used frozen cheese ravioli, but vegetable would work as well. I sauteed a few onions and garlic, added the soup, reduced it slightly, seasoned it with some sage, nutmeg, salt, and pepper. I then added a little cream to mellow the flavor. Served with the ravioli and some grated Parmesan cheese, it made a spectacular meal and tasted as though the sauce had been made for that purpose.

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