Butternut Squash Soup with Spinach Ravioli

    Butternut Squash Soup with Spinach Ravioli


    99 people made this

    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.

    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

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    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 stock. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.
    2. 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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