butternut squash soup with spinach ravioli

Ingredients

• Servings: 12
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter
• 1 cup sliced onions
• 3/4 cup sliced leeks
• 2 1/2 cups peeled, seeded and cubed butternut squash
• 1/2 cup dry white
• 5 cups chicken broth
• 1 pinch ground cinnamon
• 1 pinch ground ginger
• 1 pound cheese filled spinach ravioli
• 3/4 cup light cream
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• 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, , 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.