Add the Squash, Vegetable Stock, Cayenne Pepper, Salt and Pepper to a large pot. Bring to a low boil, cover and cook for 20 minutes (or until the Squash is Fork tender)
Turn the Heat down and use an immersion Blender until the mixture is smooth.
Allow the mixture to continue cooking at a simmer for another 5 minutes then add the Butter and Heavy Cream. Whisk or use the Blender to fully combine
While the the Soup is on it;s final simmer bring another Pot with water to a boil and prepare the Ravioli.
Serve the Soup with three Raviloi floating on top and drizzle with a little Molasses and Calabrian Chile Oil. Garnish with diced Green Onions and if you want add some Pecan Granola to add texture and a little more sweetness