Asher Rose Fox (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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subtlehouse2019-08-28 02:55 am
rosefox) wrote in subtlehouse2019-08-28 02:55 am
Pumpkin ravioli in butternut squash soup
(Or, as X calls it, vegan treyf.)
NOTE: This can also be made with 16 oz. of vegetable broth with no added water or milk.
1 can (14 oz.) low-sodium non-dairy butternut squash soup
4 oz. water and/or unsweetened non-dairy milk
1 tsp ginger puree
tarragon, sage, nutmeg, thyme, dill, etc.
8 frozen pumpkin ravioli
salt and pepper
Pour the soup into a pot. Fill the soup can 1/4 of the way with water and/or milk, depending on how thick and creamy you like your soup. (I do 50/50.) Pour that into the pot as well. Add ginger puree and generous quantities of seasonings. Bring to a boil. Add ravioli and boil uncovered for 10 minutes until ravioli are cooked and the liquid is reduced and thickened. Season with salt and pepper to taste. Enjoy.
NOTE: This can also be made with 16 oz. of vegetable broth with no added water or milk.
1 can (14 oz.) low-sodium non-dairy butternut squash soup
4 oz. water and/or unsweetened non-dairy milk
1 tsp ginger puree
tarragon, sage, nutmeg, thyme, dill, etc.
8 frozen pumpkin ravioli
salt and pepper
Pour the soup into a pot. Fill the soup can 1/4 of the way with water and/or milk, depending on how thick and creamy you like your soup. (I do 50/50.) Pour that into the pot as well. Add ginger puree and generous quantities of seasonings. Bring to a boil. Add ravioli and boil uncovered for 10 minutes until ravioli are cooked and the liquid is reduced and thickened. Season with salt and pepper to taste. Enjoy.