Preheat oven to 400â°F. On a baking sheet, arrange the butternut squash and toss with olive oil, salt and black pepper. Roast until tender for about 20-25 minutes. Meanwhile, in a large pot over medium heat, melt the butter and add the onion, celery, carrot, and garlic. Cook until softened for 10 -12 minutes, stirring to cook evenly. Season with salt and black pepper. Remove the squash from the oven. Add the squash to the vegetables in the pot and stir to combine. Add the sage and thyme. Allow to cook for an additional 5 minutes stirring occasionally. Pour in the vegetable broth and bring to a simmer. Using an immersion blender, blend the soup until smooth and creamy; or carefully transfer batches of the hot soup to a blender. Once blended, stir in the heavy cream and return the soup to a simmer. Meanwhile, cook the ravioli according to the package directions. Drain and divide among soup bowls. Ladle the hot butternut squash over the ravioli among the bowls. Drizzle with maple syrup and top with toasted pepitas. Serve immediately.
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