Recipe by Catherine
"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."
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2 1/2 cups
peeled, seeded and cubed butternut squash
dry white wine
cheese filled spinach ravioli
salt and pepper to taste
This soup is delicious! Great as an appetizer, just place one med-large spinach ravioli in the center of bowl and top with soup for a wonderful color contrast or serve with a salad and some crusty bread for a filling dinner. Great winter dish to warm your bones! Also, the recipe should state 2 medium butternut squashes, peeled seeded and diced with just enough chicken stock to cover. This should help with the thickness. Since I have had a hard time finding the spinach pasta cheese ravioli, I have also tried the tri colored tortellini the texture is very good. For vegetarians who would like to make this soup, you can substitute a light vegetable stock for the chicken stock called for in the original recipe.
I doubled the amount of squash (roasting and cubing prior to adding) and used green onions instead of leeks. Everything was going along great...The soup smelled fabulous, the flavor was fantastic...then I added the cream. Big mistake. The cream had the effect of thickening the soup and mellowing the flavors too much. Used spinach/cheese tortellini and it went well, under the circumstances. The flavors definitely say "fall" so I'll try this soup again but only as a first course and omit the cream entirely.
Very good! I left out the leeks and added one fried tart apple... delicious!!
This soup was absolutely fantastic - the nutmeg and wine give it the most subtle and wonderful flavor - highly recommended!
I would suggest adding MORE SQUASH though - I doubled the amount of squash because when I pureed it the first time I found it too thin. Doubling the amount of squash just makes the flavor deeper, but doesn't affect the other ingredient proportions.
For those looking to lighten it even further, I replaced the light cream with rice milk (you could do soy milk also).
I halved this recipe and made it using canned squash and skipped the pureeing step at the end. I also added potatoes and mashed them when they turned soft. I made the soup first and then added chopped up raw shrimp which cooked in the steaming hot soup while the ravioli's boiled. Turned out delicious. Without the alterations, i expect this soup is just as good. The potato just thickened it up and gave it more substance and the shrimp was a delicious pairing. So was a glass of Cabernet Sauvignon! :)
Fabulous recipe! It's a different take on butternut squash soup, and absolutely delicious! My VERY VERY picky kids loved it and my very skeptical husband quietly slurped down bowl after bowl. We literally fought over the leftovers! I accidentally only had heavy whipping cream on hand instead of light cream, and I'd have to admit that little "accident" was quite decadent! I'm sure it would be lovely with the light cream, too. I have another squash roasting in the oven right now to do it all over again! (I roasted the squash first, then cubed it, because I just don't like cutting uncooked squash.)
Very elegant presentation, and nice flavor combination. I would serve this again for company. I might thicken the soup a little next time- a little higher squash to liquid ratio. Excellent recipe!
The leeks were a nice addition to the flavour of this soup, and the kids loved the ravioli in it! No one in my family likes butternut squash the way I do, but the kids devoured this soup! If making it for adults only, you may want to add something for more "kick"... not necessarily spice, but maybe some apple - cooked and pureed with the squash. If I ever make this for company, I will be sure to use Spinach Pasta Ravioli for the contrast of green colour with the bright orange of the soup base. Beautiful and impressive!
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Squash Soup with Spinach Ravioli
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 168
** Calories from Fat: 69
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