Name: Creamy Butternut Ravioli Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 medium yellow onion, diced; 2 medium carrots, peeled and diced; 2 stalks celery, diced; 3 cloves garlic, minced; 3 cups peeled and cubed butternut squash; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground nutmeg; 1 teaspoon dried thyme; 4 cups low-sodium chicken broth or vegetable broth; 1 cup water, as needed to thin the soup; 1/2–3/4 cup heavy cream; 9–12 ounces cheese ravioli, fresh or frozen; 1/2 cup finely grated Parmesan cheese, plus more for serving; 2 tablespoons chopped fresh sage; 2 tablespoons chopped fresh parsley; red pepper flakes, to taste

Creamy Butternut Ravioli Soup Recipe tastes like a cozy bowl of autumn with silky squash, pillowy ravioli, and a rich, creamy broth that hugs every spoonful. It works perfectly for busy weeknights or casual dinner guests, since it comes together in about 40 minutes from start to finish. I tested this on a Tuesday in sweatpants, so you know it passed the real-life comfort test.

Why Make This Creamy Butternut Ravioli Soup Recipe at Home

You control the flavor, the salt, and the creaminess, instead of relying on a salty canned soup or a restaurant that skimps on the good stuff. Fresh sage, nutmeg, and garlic bring out the natural sweetness of butternut squash, and the cheese-filled ravioli turns it into a full meal, not just a starter.

You also save money by using store-bought ravioli and broth while still getting that cozy, from-scratch taste. The recipe uses one pot, simple chopping, and pantry shortcuts, so you can cook it on a weeknight without needing a culinary degree or a dishwasher on staff.

“This Creamy Butternut Ravioli Soup Recipe tastes like a fancy restaurant dish but comes together on a weeknight with zero stress. ★★★★★”

Ingredients You Need

Main ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
3 cups peeled and cubed butternut squash
- Fresh squash gives the best flavor, but you can use pre-cut squash from the produce section to save time.
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
4 cups low-sodium chicken broth or vegetable broth
- Use low-sodium so you control the seasoning.
1 cup water, as needed to thin the soup
½ to ¾ cup heavy cream
- You can swap half-and-half for a lighter version, or use full-fat coconut milk for a dairy-free twist.

Ravioli and add-ins

9 to 12 ounces cheese ravioli, fresh or frozen
- I like small cheese ravioli from the refrigerated section for quick cooking.
- You can use spinach and ricotta ravioli or mushroom ravioli for extra flavor.
½ cup finely grated Parmesan cheese, plus more for serving
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley (optional, for color)
Red pepper flakes, to taste, if you like a little heat

Pantry shortcuts and brand notes

Use boxed broth from brands you trust and keep a couple in the pantry so you can make this on short notice.
Pre-cut butternut squash from the produce section or freezer aisle cuts prep time in half.
Shelf-stable ravioli works in a pinch, but refrigerated ravioli usually tastes more tender.

Equipment list

Large heavy-bottomed pot or Dutch oven
Cutting board and sharp knife
Wooden spoon or silicone spatula
Immersion blender
- You can use a regular blender, but an immersion blender keeps everything in one pot.
Measuring cups and spoons
Ladle for serving

Tips & Mistakes

Sauté the veggies until they turn soft and slightly golden to build deep flavor in the base.
Cut the butternut squash into evenly sized cubes so they cook at the same rate.
Taste the broth before adding ravioli and adjust salt and pepper so the soup already tastes great.
Do not overcook the ravioli or it turns mushy; pull it as soon as it turns tender and floats.
Add cream at the end over low heat so it stays silky and does not curdle.
Use low-sodium broth so you season gradually and avoid a salty soup.
Blend the soup until it turns very smooth, then thin with broth or water until it reaches your favorite consistency.
Stir gently after adding ravioli so you do not tear the pasta.
Cool the soup before storing so condensation does not water it down.
Reheat slowly over medium-low heat and add a splash of broth or milk if it thickens too much in the fridge.

How to Make Creamy Butternut Ravioli Soup Recipe

Step 1: Sauté the aromatics

Heat the olive oil and butter in a large pot over medium heat until the butter melts and starts to foam. Add the diced onion, carrots, and celery, then stir and cook for 6 to 8 minutes until the veggies turn soft and lightly golden. Add the garlic and cook 1 minute more, just until it smells fragrant.

Step 2: Add squash and seasonings

Add the cubed butternut squash to the pot and stir to coat it in the buttery veggie mixture. Sprinkle in the salt, pepper, nutmeg, and thyme, and stir again so the spices touch every piece of squash. Cook 3 to 4 minutes to wake up the flavors and slightly soften the edges of the squash.

Step 3: Pour in broth and simmer

Pour in the chicken or vegetable broth and stir to combine everything. Raise the heat to bring the pot to a gentle boil, then lower the heat to a steady simmer. Cover the pot and simmer for 15 to 20 minutes, until the squash pieces turn very tender when you poke them with a fork.

Step 4: Blend the soup

Turn off the heat and let the soup cool for a couple of minutes so it stops bubbling. Use an immersion blender to blend the soup right in the pot until it turns velvety and smooth. If you use a regular blender, work in batches, blend until smooth, then pour the soup back into the pot and return it to low heat.

Step 5: Add cream and cheese

Set the heat to low and stir in the heavy cream. Add the grated Parmesan cheese and stir until it melts into the soup and thickens it slightly. If the soup looks too thick, add up to 1 cup of water or extra broth, a little at a time, until it reaches your favorite thickness.

Step 6: Cook the ravioli

Bring the creamy soup back to a gentle simmer, not a hard boil. Add the ravioli straight into the soup and stir gently so they do not stick together. Cook according to the package directions, usually 3 to 5 minutes for refrigerated ravioli or a bit longer for frozen, until they turn tender and float.

Step 7: Finish with herbs and adjust seasoning

Stir in the chopped fresh sage and parsley, then taste the soup. Add more salt, pepper, or a pinch of red pepper flakes if you want a little kick. Ladle the soup into bowls and top with extra Parmesan and a sprinkle of herbs.

Variations I've Tried

I swap cheese ravioli for spinach and ricotta ravioli when I want a little green and extra flavor in each bite. I also tried chicken-filled ravioli, which turned the soup into a heartier main course that kept everyone full all evening. Sometimes I stir in a handful of baby spinach at the end and let it wilt for a veggie boost.

On busy nights, I use frozen butternut squash and frozen ravioli and still get a rich, creamy soup in under 40 minutes. I also tested a dairy-light version with half cream and half milk, which tasted a bit lighter but still cozy enough for a chilly evening.

How to Serve Creamy Butternut Ravioli Soup Recipe

Serve this Creamy Butternut Ravioli Soup Recipe in warm bowls and top it with extra Parmesan, cracked black pepper, and a few fresh sage leaves. Pair it with a simple green salad or a crunchy Caesar-style salad and some warm crusty bread or garlic breadsticks. Kids usually love the cheesy ravioli, so it works well as a family-friendly dinner.

You can also serve smaller portions as a starter before a simple roasted chicken or baked tofu main course. If you pack it for lunch, keep extra Parmesan in a small container and sprinkle it on right before you eat.

How to store

Cool the soup completely, then store it in airtight containers in the fridge for up to 3 days.
The ravioli softens as it sits, so if you plan ahead, store extra cooked ravioli in a separate container and add it to hot soup right before serving.
Freeze the soup without ravioli in freezer-safe containers for up to 2 months, then cook fresh ravioli when you reheat it.
Reheat on the stove over medium-low heat, stirring often, and add a splash of broth, milk, or cream if the soup thickens in the fridge or freezer.
You can reheat individual bowls in the microwave in 45 to 60 second bursts, stirring between each burst until it heats through.