About this recipe:This wonderful soup has become the newest addition to my dinner table. It is hearty and delicious and perfect for banishing winter chill.
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
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
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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.