This hearty, creamy soup joins spinach ravioli and squash in a wonderful, warming pureed blend highlighted by the elegant flavor of leeks.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
168 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Ingredients
2 tablespoons butter
1 pinch ground cinnamon
salt and pepper to taste
1 pinch ground ginger
5 cups chicken broth
1 cup sliced onions
1 pound cheese filled spinach ravioli
0.25 teaspoon ground nutmeg
0.5 cup dry white wine
0.25 teaspoon ground cumin
0.75 cup light cream
0.75 cup sliced leeks
2.5 cups peeled, seeded and cubed butternut squash
