BUTTERNUT SQUASH SOUP WITH SPINACH RAVIOLI

Butternut Squash Soup with Spinach Ravioli image

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.

Provided by Catherine

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h

Yield 12

Number Of Ingredients 13

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Ingredients

¼ teaspoon ground cumin
¼ teaspoon ground nutmeg
2 tablespoons butter
1 cup sliced onions
¾ cup sliced leeks
2 ½ cups peeled, seeded and cubed butternut squash
½ cup dry white wine
5 cups chicken broth
1 pinch ground cinnamon
1 pinch ground ginger
1 pound cheese filled spinach ravioli
¾ cup light cream
salt and pepper to taste

Steps:

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

Nutrition Facts : Calories 167.9 calories, Carbohydrate 18.6 g, Cholesterol 30 mg, Fat 7.7 g, Fiber 2.1 g, Protein 5.3 g, SaturatedFat 4.4 g, Sodium 86.5 mg, Sugar 2.4 g