How to Make Butternut Squash Soup with Spinach Ravioli - A Step-by-Step Guide

When the weather starts to cool down, there's nothing quite like a warm, comforting bowl of soup to satisfy your appetite. And if you're looking for a recipe that's both delicious and nutritious, look no further than this Butternut Squash Soup with Spinach Ravioli. This dish is filled with the flavors of fall and will leave you feeling cozy and content.

The star ingredient in this recipe is, of course, butternut squash. This versatile winter squash is loaded with vitamins, minerals, a...

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Ingredients

  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons butter
  • 1 cup sliced onions
  • ¾ cup sliced leeks
  • 2 ½ cups peeled, seeded and cubed butternut squash
  • ½ cup dry white wine
  • 5 cups chicken broth
  • 1 pinch ground cinnamon
  • 1 pinch ground ginger
  • 1 pound cheese filled spinach ravioli
  • ¾ cup light cream
  • salt and pepper to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 12
  • Yield: 12 servings

  • Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned. Stir in the butter, and saute the onions and leeks until tender. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.
  • Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain.
  • With a hand mixer, puree the soup mixture. Blend in light cream, and season with salt and pepper. Mix in the cooked ravioli just before serving.
  • Nutrition

    168 cal.

    • Total Fat: 8g
    • Saturated Fat: 4g
    • Cholesterol: 30mg
    • Sodium: 87mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 5g
    • Vitamin C: 8mg
    • Calcium: 91mg
    • Iron: 1mg
    • Potassium: 192mg