Spooky Season in a Bowl: Pumpkin & Bat Ravioli Butternut Squash Soup
When October rolls around, my brain goes into full-on spooky mode. Every grocery trip becomes a treasure hunt for seasonal finds, and when I spotted the ultra-cute pumpkin and bat-shaped ravioli at Costco, I knew immediately what needed to happen.
Instead of drowning these festive little pasta shapes in a basic red sauce, I decided to float them in a silky, rich homemade butternut squash soup. The result? Hands down the most festive, cozy, and spooky meal I’ve made all autumn!
Why This Recipe Hits the October Sweet Spot
- Built-in Festive Vibe: Floating pumpkin and bat ravioli directly in a vibrant golden soup makes your dinner table look straight out of a cozy Halloween movie.
- Brown Butter & Herb Base: Searing garlic, sage, and thyme in slightly browned butter gives the squash an insanely deep, nutty flavor backbone.
- The Stock Upgrade: Using Kettle & Fire’s lemon thyme chicken stock adds a bright, herbal depth that cuts right through the natural sweetness of the squash and cream.
Host Tips for Serving
Keep Pasta Separate If You Expect Leftovers: Cook the ravioli separately and only add them to individual bowls when serving. Storing ravioli floating inside leftovers causes the pasta to absorb the broth overnight and get soggy!
Ladle into deep bowls, sprinkle generously with extra grated Parmesan, and enjoy the ultimate spooky comfort meal.
Ravioli Butternut Squash Soup
Created by Sue Mun
Serves about 6
Ingredients:
- 4 tbsp butter
- 6 cloves garlic
- 3/4 tsp dried sage
- 3/4 tsp dried thyme
- 900 g / 6 cups cubed butternut squash
- 1/2 tsp salt
- 3 cups lemon thyme chicken stock from Kettle and Fire
- 3/4 cup single cream or light cream
- 3/4 cup Parmesan cheese
- 16 oz ravioli
Instructions
- To a large pot, over medium high heat, melt the butter. Once the butter has melted and it has browned a bit, lower the heat and add in the garlic, dried thyme, and dried sage and cook for about 1 minute until fragrant.
- Add in the cubed butternut squash and a pinch of salt and stir and cook over medium high heat for about 10 minutes.
- Add in the lemon thyme chicken stock and bring the mixture to a simmer and over with a lid to continue simmering for about 15 minutes or until the squash has softened.
- Using an immersion blender, blend the mixture until smooth. You can also use a regular blender too–just be mindful that the soup will be hot.
- Add in the heavy cream and grated Parmesan to the soup and stir until the cheese has melted.
- In another pot, boil some water and cook the ravioli according to package instructions.
- Add the cooked ravioli to the soup and gently stir to coat.
- Serve warm and top with extra grated Parmesan.
