Name: Butternut Squash Soup with Spinach Ravioli
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Ground cumin - ¼ teaspoon; Ground nutmeg - ¼ teaspoon; Butter - 2 tablespoons; Sliced onions - 1 cup; Sliced leeks - ¾ cup; Peeled, seeded and cubed butternut squash - 2 ½ cups; Dry white wine - ½ cup; Chicken broth - 5 cups; Ground cinnamon - 1 pinch; Ground ginger - 1 pinch; Cheese filled spinach ravioli - 1 pound; Light cream - ¾ cup; Salt and pepper to taste - ¾ cup

Ingredients for - Butternut Squash Soup with Spinach Ravioli

1. Ground cumin ¼ teaspoon

2. Ground nutmeg ¼ teaspoon

3. Butter 2 tablespoons

4. Sliced onions 1 cup

5. Sliced leeks ¾ cup

6. Peeled, seeded and cubed butternut squash 2 ½ cups

7. Dry white wine ½ cup

8. Chicken broth 5 cups

9. Ground cinnamon 1 pinch

10. Ground ginger 1 pinch

11. Cheese filled spinach ravioli 1 pound

12. Light cream ¾ cup

13. Salt and pepper to taste ¾ cup

How to cook deliciously - Butternut Squash Soup with Spinach Ravioli

1 . Stage

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

2 . Stage

Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain.

3 . Stage

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.