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Butternut Squash Soup with Spinach Ravioli

Butternut Squash Soup with Spinach Ravioli

Cost $20, save $15

Source: Recommended by CookPal

  • 40 Min
  • 12 Servings
  • $20

INGREDIENTS

  • Spices and Seasonings

    • ¼ teaspoon ground cumin
    • ¼ teaspoon ground nutmeg
    • 1 pinch ground cinnamon
    • 1 pinch ground ginger
    • 🧂 Salt, to taste
    • 🧂 Pepper, to taste

  • Dairy

    • 🧈 2 tablespoons butter
    • 🥛 ¾ cup light cream

  • Vegetables

    • 🧅 1 cup sliced onions
    • ¾ cup sliced leeks
    • 🎃 2 ½ cups peeled, seeded and cubed butternut squash

  • Liquids

    • ½ cup dry white wine
    • 5 cups chicken broth

  • Pasta

    • 1 pound cheese filled spinach ravioli

STEPS

1

Toast the cumin seeds and nutmeg in a large saucepan over medium heat until lightly browned.

2

Add butter and sauté onions and leeks until tender.

3

Mix in the squash, white wine, and chicken broth. Season the mixture with cinnamon and ginger. Reduce heat, cover, and let simmer for 10 to 15 minutes.

4

Meanwhile, bring a large pot of salted water to a boil. Cook ravioli for 8 to 10 minutes, or until al dente, then drain.

5

Using a hand mixer or blender, puree the simmered soup until smooth.

6

Stir in light cream, and season the soup with salt and pepper to taste.

7

Mix in the cooked ravioli just before serving, ensuring even distribution.

NUTRIENTS

Per 1 serving

🔥

168

Calories

  • 5
    Protein
  • 19
    Carbs
  • 8
    Fats

💡 Toast the seeds carefully to enhance the flavor without burning.Use fresh ravioli for the best flavor, but frozen works in a pinch.For a creamier texture, increase the amount of light cream slightly.Pair this soup with fresh-baked bread for a hearty meal.