Butternut Squash Soup with 4 Cheese Ravioli Recipe

Ingredients

• 1 package (19 oz.) Celentano® 4 Cheese Ravioli
• 2 butternut squashes seeds removed peeled and cut into cubes
• 4 tablespoons olive oil
• 1 tablespoon butter
• 1 white onion diced
• 2 celery stalks diced
• 2 carrots peeled and diced
• 3 garlic cloves minced
• 6 fresh sage leaves finely sliced
• 3 fresh thyme sprigs leaves removed from stem
• 2 cups vegetable broth
• ½ cup heavy cream
• Salt and black pepper to taste
• 3 tablespoons maple syrup
• Toasted pepitas