This recipe is one of my winter favorites. Butternut squash comes into season around October, and can keep for months.

This soup is tasty, relatively quick, healthy (or at least free of added sugar and fat), and hard to screw up–the most difficult part is peeling the squash.

The below recipe makes enough to serve 4-6, depending on the size of the squash, and takes around an hour to prepare. I believe it is from one of my CSA handouts, but am not sure.

Ingredients:

• 1 butternut squash
• 1 cube of bouillon
• water
• pinch of red pepper (optional)
• 1 package of frozen cheese ravioli (optional)

Directions:

1. Peel the butternut squash. Half the squash and remove the seeds and other gunk. Cut into 1 to 1 and a half inch cubes.
2. In 8 qt or larger pot, place squash and bouillon. Fill with water until squash is 3/4 covered.
3. Optional: add pinch of red pepper for a bit of kick
4. Cover and heat on med high until boiling, then dial back to low.
5. Simmer for 30 minutes, until squash is soft enough to pierce with fork
6. Remove squash from heat and place chunks and liquid into blender.
7. Puree and serve.
8. Optionally, you can cook the ravioli, following package directions, place in bowls, and ladle the soup on top.