Butternut Squash and Cheese Ravioli Soup

Here is a recipe I found that we are going to have tomorrow night, so stay tuned for pictures. Sounds yummy. I can't wait

Butternut Squash and Cheese Ravioli Soup
INGREDIENTS:
2 lbs butternut squash
½ cup water
2 14-oz cans vegetable broth
1/8 tsp cayenne pepper
1 Tbsp butter or margarine
1 9-ounce package cheese ravioli
1 Tbsp molasses

DIRECTIONS:
1. Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into ¾ inch pieces
2. In a large sauce pan combine water, squash, vegetable broth and cayenne pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.
3. Transfer ¼ of the squash mixture to a blender or food processor. Cover and process until smooth. Repeat with remaining portions, one at a tinme, until all of the mixture is blended.
4. Return mixture to the saucepan. Bring just to boiling; reduce heat. Simmer uncovered for 5 minutes. Add butter; stir until just melted.
5. Meanwhile, prepare the ravioli according to the directions of the package; drain. Place 3-4 ravioli in each bowl and ladle soup over the ravioli. Drizzle with molasses if desired.