Butternut Squash Soup with Spinach Ravioli

4.5

(103)

74 Reviews

5 Photos

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.

Submitted by Catherine

Published on June 18, 2020

5

Prep Time:

30 mins

Cook Time:

30 mins

Total Time:

1 hr

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

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

Directions

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 (per serving)

168	Calories
8g	Fat
19g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 168
% Daily Value *
Total Fat 8g	10%
Saturated Fat 4g	22%
Cholesterol 30mg	10%
Sodium 87mg	4%
Total Carbohydrate 19g	7%
Dietary Fiber 2g	8%
Total Sugars 2g
Protein 5g	11%
Vitamin C 8mg	9%
Calcium 91mg	7%
Iron 1mg	7%
Potassium 192mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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