Butternut Squash Soup with Spinach Ravioli

Butternut Squash Soup with Spinach Ravioli

68 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Catherine
Recipe by  Catherine

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  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 (68)

Rate This Recipe
Catherine
57

Catherine

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 crusty bread for a filling dinner. Great winter dish to warm your bones! Also, the recipe should state 2 medium butternut squashes, peeled seeded and diced with just enough chicken stock to cover. This should help with the thickness. Since I have had a hard time finding the spinach pasta cheese ravioli, I have also tried the tri colored tortellini the texture is very good. For vegetarians who would like to make this soup, you can substitute a light vegetable stock for the chicken stock called for in the original recipe.

ChefCatrina
25

ChefCatrina

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

emmaD
21

emmaD

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 squash because when I pureed it the first time I found it too thin. Doubling the amount of squash just makes the flavor deeper, but doesn't affect the other ingredient proportions. For those looking to lighten it even further, I replaced the light cream with rice milk (you could do soy milk also).

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 168 cal
  • 8%
  • Fat
  • 7.7 g
  • 12%
  • Carbs
  • 18.6 g
  • 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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