Butternut Squash Soup with Spinach Ravioli

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.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 168 Calories

Ingredients

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

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.