Butternut Squash Soup with Spinach Ravioli Recipe

Name: Butternut Squash Soup with Spinach Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 teaspoon ground cumin; 1/4 teaspoon ground nutmeg; 2 tablespoons butter; 1 cup sliced onions; 3/4 cup sliced leeks; 2 1/2 cups peeled, seeded and cubed butternut squash; 1/2 cup dry white wine; 5 cups chicken broth; 1 pinch ground cinnamon; 1 pinch ground ginger; 1 pound cheese filled spinach ravioli; 3/4 cup light cream; salt and pepper to taste

Servings: persons

1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 tablespoons butter
1 cup sliced onions
3/4 cup sliced leeks
2 1/2 cups peeled, seeded and cubed butternut squash
1/2 cup dry white wine
5 cups chicken broth
1 pinch ground cinnamon
1 pinch ground ginger
1 pound cheese filled spinach ravioli
3/4 cup light cream
salt and pepper to taste

1
Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned.
2
Stir in the butter, and saute the onions and leeks until tender.
3
Mix in squash, wine, and chicken broth.
4
Season with cinnamon and ginger.
5
Reduce heat, and simmer 10 to 15 minutes.
6
Bring a large pot of lightly salted water to a boil.
7
Add ravioli, and cook 8 to 10 minutes or until al dente; drain.
8
With a hand mixer, puree the soup mixture.
9
Blend in light cream, and season with salt and pepper.
10
Mix in the cooked ravioli just before serving.

1849

kcal

Calories

149

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 teaspoon ground cumin, 1/4 teaspoon ground nutmeg, 2 tablespoons butter, 1 cup sliced onions, and more.

Yes, Butternut Squash Soup with Spinach Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup with Spinach Ravioli

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