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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Butternut Squash Soup with Spinach Ravioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions