Place cumin and nutmeg in a large pot over medium heat , cook until light brown. Stir in butter and saute onions and leeks until tender. Mix in squash wine and broth. Season with cinnamon and ginger. Reduce heat and simmer and 10-15 min. Cook ravioli. Puree soup mixture blend in cream and season with salt and pepper. Mix in ravioli and try not to eat too much.
< 200 calories per serving
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|Serving Size: 1 Serving (301g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 30 (37%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||4 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 7.6mg||2 %|
|Sodium 603.3mg||21 %|
|Potassium 143.4mg||4 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 8.6g||35 %|
|Sugars, other 6.1g|
|Protein 1.7g||2 %|
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Calories per serving: 81
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