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Butternut Squash Soup with Spinach Ravioli
Butternut Squash Soup with Spinach Ravioli
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Creamy spinach ravioli and squash soup with a velvety pureed blend featuring the delicate taste of leeks.
Ingredients:
  • 0.25 teaspoon ground cumin
  • 2 tablespoons butter
  • 1 cup sliced onions
  • 0.75 cup sliced leeks
  • 2.5 cups peeled, seeded and cubed butternut squash
  • 0.5 cup dry white wine
  • 5 cups chicken broth
  • 1 pinch ground cinnamon
  • 1 pinch ground ginger
  • 1 pound cheese filled spinach ravioli
  • 0.75 cup light cream
  • salt and pepper to taste
Instructions:
  • In a large saucepan over medium heat, toast the cumin seeds and nutmeg until lightly browned. Add butter, saute onions and leeks until tender. Stir in squash, wine, and chicken broth. Season with cinnamon and ginger. Simmer over low heat for 10 to 15 minutes.
  • 1. Boil a large pot of lightly salted water. Cook ravioli in the boiling water for 8 to 10 minutes until al dente, then drain.
  • Puree the soup mixture using a hand mixer, then blend in light cream, and season with salt and pepper. Just before serving, mix in the cooked ravioli.

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