Butternut Squash Soup with Spinach Ravioli

Name: Butternut Squash Soup with Spinach Ravioli
Total time: 40 min
Yield: 12 份量
Ingredients: ¼ teaspoon ground cumin; ¼ teaspoon ground nutmeg; 1 pinch ground cinnamon; 1 pinch ground ginger; 🧂 Salt, to taste; 🧂 Pepper, to taste; 🧈 2 tablespoons butter; 🥛 ¾ cup light cream; 🧅 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 pound cheese filled spinach ravioli

成本 $20, 保存 $15

來源: Recommended by CookPal

40 分鐘
12 份量
$20

Butternut Squash Soup with Spinach Ravioli

成本 $20, 保存 $15

來源: Recommended by CookPal

40 分鐘
12 份量
$20

食材

Spices and Seasonings
- ¼ teaspoon ground cumin
- ¼ teaspoon ground nutmeg
- 1 pinch ground cinnamon
- 1 pinch ground ginger
- 🧂 Salt, to taste
- 🧂 Pepper, to taste
Dairy
- 🧈 2 tablespoons butter
- 🥛 ¾ cup light cream
Vegetables
- 🧅 1 cup sliced onions
- ¾ cup sliced leeks
- 🎃 2 ½ cups peeled, seeded and cubed butternut squash
Liquids
- ½ cup dry white wine
- 5 cups chicken broth
Pasta
- 1 pound cheese filled spinach ravioli

步驟

Toast the cumin seeds and nutmeg in a large saucepan over medium heat until lightly browned.

Add butter and sauté onions and leeks until tender.

Mix in the squash, white wine, and chicken broth. Season the mixture with cinnamon and ginger. Reduce heat, cover, and let simmer for 10 to 15 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook ravioli for 8 to 10 minutes, or until al dente, then drain.

Using a hand mixer or blender, puree the simmered soup until smooth.

Stir in light cream, and season the soup with salt and pepper to taste.

Mix in the cooked ravioli just before serving, ensuring even distribution.

營養成分

每份

🔥

168

卡路里

5
蛋白質
19
碳水化合物
8
脂肪

💡 Toast the seeds carefully to enhance the flavor without burning.Use fresh ravioli for the best flavor, but frozen works in a pinch.For a creamier texture, increase the amount of light cream slightly.Pair this soup with fresh-baked bread for a hearty meal.