Butternut Squash Soup with Spinach Ravioli

Name: Butternut Squash Soup with Spinach Ravioli
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps butter; 591 milliliters peeled, seeded and cubed butternut squash; 454 grams cheese filled spinach ravioli; 1 liters chicken broth; 118 milliliters dry white wine; 1 pinch ground cinnamon; 0 teaspoons ground cumin; 1 pinch ground ginger; 0 teaspoons ground nutmeg; 177 milliliters sliced leeks; 177 milliliters light cream; 237 milliliters sliced onions; 12 servings salt and pepper to taste

Butternut Squash Soup with Spinach Ravioli requires about 1 hour from start to finish. This soup has 200 calories, 7g of protein, and 9g of fat per serving. This recipe serves 12. This recipe is typical of Mediterranean cuisine. If you have ground cinnamon, ground ginger, cheese filled spinach ravioli, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event.

Instructions

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.

Ingredients you will need

Cumin Seeds