Butternut Squash Soup with Spinach Ravioli

Butternut Squash Soup with Spinach Ravioli

71
Catherine 0

"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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Ingredients

1 h servings 168 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  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.
  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.
  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.

Reviews

71
  1. 98 Ratings

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Most helpful positive review

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 crus...

Most helpful critical review

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 fantast...

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 crus...

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 s...

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 adde...

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. ...

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 recip...

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 mak...

Great, filling soup. I added extra spice and a bit more squash. I also slashed the broth(made mine veggie) by about 1.5 cups. The spinach ravioli was a great addition. Can't wait to make it agai...

This is an amazing recipe. It was a big hit at my Thanksgiving dinner!!