Butternut squash soup with spinach ravioli
This wonderful soup has become the newest addition to my dinner table. It is hearty and delicious and perfect for banishing winter chill.
Ingredients
Serves: 12
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 50g butter
- 170g sliced onions
- 70g sliced leeks
- 350g peeled, seeded and cubed butternut squash
- 125ml dry white wine
- 1L chicken stock
- 1 pinch ground cinnamon
- 1 pinch ground ginger
- 1 (500g) packet cheese and spinach ravioli
- 180ml single cream
- salt and pepper to taste
Method
Prep:30min ›
Cook:30min ›
Ready in:1hr
- 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 stock. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.
- With a hand mixer, puree the soup mixture. Blend in cream, and season with salt and pepper. Mix in the cooked ravioli just before serving.
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Reviews & ratings
Average global rating:
(103)
Reviews in English (74)
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. - 26 Feb 2002 (Review from Allrecipes US | Canada)
Very good! I left out the leeks and added one fried tart apple... delicious!! - 07 Mar 2008 (Review from Allrecipes US | Canada)
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). - 08 Oct 2006 (Review from Allrecipes US | Canada)