Ingredients
- 1 whole butternut squash
- 1 packet of pre-made ravioli ( stuffing of your choice i.e chicken, spinach etc)
- half a cup of heavy cream
- 1 knorr chicken stock pot
- 1 tspn of chilli flakes
- 1 tspn of all purpose seasoning
- 1 garlic clove crushed in a garlic crusher
- 1 tsp of garlic powder
- a couple of spinach leaves for garnishing
- 1 and a half teaspoon of cooking oil
- a tspn of black pepper corns
- 1 tspn paprika
- oil of you're choice
- Half a cup of water
- 1 onion diced
- 1 thai chilli diced
- 1 nail size ginger grated
Instructions & Preparation
- Pre- heat oven at 200, peal and wash butternut squash. Cut the butternut into half and de-seed. Season the squash with; paprika, all purpose seasoning, garlic powder, crushed black pepper and a generous drizzle of oil. Roast in the oven until evenly cooked for 45 minutes. Half way through the 45 min count turn over the butternut squash. Once done set cut the cooked squash into smaller pieces, add to blender with; heavy cream, knorr stock chicken cube, water and blend to a smooth consistency. Set the mixture to the side.
- On a medium hot pan add; oil, diced onion, thai chilli, ginger grated and garlic. After 2 minutes of letting this mirepox fry up add your mixture and let that come up to a boil on medium to low heat. Re-season if necessary with all purpose seasoning and some chilli flakes.
- On a separate pan boil up your pre-made ravioli cook for 5 minutes until al dente. Then strain and add immediately to you're soup. Garnish your washed spinach leaves and enjoy
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