Butternut Squash Soup w/Spinach Ravioli

Tobey shared 2011.

Category: Soups, Stews and Chili

Cuisine: not set

Ready in 45 minutes

by johnell03

Ingredients

1/8 tsp cumin

1/8 tsp nutmeg

1 Tbsp butter

1/2 cup onions sliced

1/4 cup + 2 Tbsp sliced leeks

1/4 cup white wine dry

2 1/2 cup chicken broth

1/2 cup cinnamon

1/2 pinch ginger

1/2 pound ravioli spinach & cheese

1/4 cup +2 Tbsp cream

Directions

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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