Butternut Squash Soup with Spinach Ravioli

Published on June 18, 2020

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

2. 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. 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.

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Nutrition Facts (per serving)

168Calories8g Fat19g Carbs5g Protein

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Nutrition FactsServings Per Recipe12Calories168% Daily Value *Total Fat8g10%Saturated Fat4g22%Cholesterol30mg10%Sodium87mg4%Total Carbohydrate19g7%Dietary Fiber2g8%Total Sugars2gProtein5gVitamin C8mg40%Calcium91mg7%Iron1mg7%Potassium192mg4%

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