Butternut Squash and Ravioli Soup (revised and prepared)

I made the Butternut Squash and Ravioli Soup last night. It was good, but I made some revisions on it as that's what I do. It's not often that I can stick with a recipe to a "T" unless it's baking. So here is a picture and both the revised and original recipes. Use whatever you feel, and play around if you want. That's the fun of cooking.



Butternut Squash and Cheese Ravioli Soup (Revised Recipe)
INGREDIENTS:
2 lbs butternut squash
½ cup water
2 14-oz cans vegetable broth
3 garlic cloves, minced
½ tsp sea salt
¼ tsp ground white pepper
Pinch of cayenne pepper
1-1/2 tsp dried sage
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, garlic, salt, pepper, cayenne pepper and sage. 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.

Butternut Squash and Cheese Ravioli Soup (Original Recipe)
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:
6. Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into ¾ inch pieces
7. 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.
8. 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.
9. Return mixture to the saucepan. Bring just to boiling; reduce heat. Simmer uncovered for 5 minutes. Add butter; stir until just melted.
10. 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.