Butternut Squash Soup with Spinach Ravioli

Butternut Squash Soup with Spinach Ravioli

71
Catherine 0

"This wonderful soup has become the newest addition to my family's traditional Thanksgiving dinner. It is hearty and delicious and perfect for banishing winter chill."

Ingredients

1 h {{adjustedServings}} servings 168 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain.
  3. 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.
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Reviews

71
  1. 98 Ratings

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This soup is delicious! Great as an appetizer, just place one med-large spinach ravioli in the center of bowl and top with soup for a wonderful color contrast or serve with a salad and some crus...

Very good! I left out the leeks and added one fried tart apple... delicious!!

This soup was absolutely fantastic - the nutmeg and wine give it the most subtle and wonderful flavor - highly recommended! I would suggest adding MORE SQUASH though - I doubled the amount of s...