For a richer flavor, consider roasting the butternut squash before adding it to the soup. Toss the cubed squash with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized. If you don't have an immersion blender, a regular blender works fine. Just be sure to vent the lid when blending hot liquids to prevent splattering. Garnish ideas: a swirl of cream, a sprinkle of chopped fresh sage or parsley, or a drizzle of high-quality olive oil. For a vegetarian option, use vegetable broth instead of chicken broth. The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Add the ravioli just before serving.
Butternut Squash Soup with Spinach Ravioli
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs
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SERVING12 People
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VIEWS313
Embrace the warmth of autumn with this elegant Butternut Squash Soup, each spoonful a velvety caress, enhanced by the delightful pockets of cheese-filled spinach ravioli. A symphony of flavors that will transform any ordinary meal into an extraordinary experience.
Ingridients
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Nutrition
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Carbohydrate19 g
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Cholesterol30 mg
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Fiber2 g
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Protein5 g
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Saturated Fat4 g
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Sodium87 mg
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Sugar2 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Toast the spices: In a large saucepan or Dutch oven over medium heat, gently toast the cumin and nutmeg until fragrant (about 2 minutes).
02 Step
Recipe View Sauté aromatics: Add butter to the saucepan. Once melted, sauté the onions and leeks until softened and translucent, about 5-7 minutes.
03 Step
Recipe View Build the soup base: Stir in the butternut squash, white wine, and chicken broth. Season with cinnamon and ginger. Bring to a simmer, then reduce heat to low, cover, and simmer for 10-15 minutes, or until the squash is tender.
04 Step
Recipe View Cook the ravioli: While the soup simmers, bring a large pot of lightly salted water to a boil. Add the ravioli and cook according to package directions, typically 3-5 minutes, or until al dente. Drain well.
05 Step
Recipe View Puree the soup: Using an immersion blender, carefully puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender, being cautious of hot liquids. Return the pureed soup to the saucepan.
06 Step
Recipe View Finish and serve: Stir in the light cream and season with salt and pepper to taste. Gently fold in the cooked ravioli just before serving. Ladle into bowls and garnish as desired.
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Cyrus Crona
Dec 22, 2024Don't skip toasting the spices! It really enhances the flavor of the soup.
Melvin Rogahndicki
Sep 2, 2024I used heavy cream instead of light cream, and it was so rich and delicious!
Odell Sawayn
Apr 11, 2024The ravioli made it feel like a complete meal. Great recipe!
Jaclyn Kassulkebode
Apr 6, 2024The instructions were easy to follow, and the soup turned out perfectly. I'll definitely be making this again.
Douglas Marquardt
Mar 25, 2024This is my new go-to fall soup. Thanks for sharing!
Bennie Mayert
Mar 25, 2024I added a little bit of nutmeg and it tasted better!
Nikita Toy
Sep 30, 2023I made this for Thanksgiving and it was a hit! Everyone loved the flavor combination.
Nellie Larkin
Jul 2, 2023This soup is amazing! The butternut squash is so creamy and the ravioli adds a nice touch.
Charlene Bednar
May 24, 2023I recommend using fresh ravioli if you can find it. It makes a big difference.