The most recent addition to my family’s customary Thanksgiving feast is this excellent soup. It is filling and delicious and ideal for chasing away the winter chill.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ¼ teaspoon ground cumin
- ¼ teaspoon ground nutmeg
- 2 tablespoons butter
- 1 cup sliced onions
- ¾ cup sliced leeks
- 2 ½ cups peeled, seeded and cubed butternut squash
- ½ cup dry white wine
- 5 cups chicken broth
- 1 pinch ground cinnamon
- 1 pinch ground ginger
- 1 pound cheese filled spinach ravioli
- ¾ cup light cream
- salt and pepper to taste
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. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.
- Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain.
- 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.
Nutrition Facts
| Calories | 168 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 87 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This was much better than I expected. I got precubed squash on clearance and had some quality spinach ravioli on hand and found this recipe. I am pregnant and didn’t have wine in the house or leeks, but I followed everything else precisely. I did only use three cups of broth as other people recommended and because that’s actually the exact amount I had to use up in the fridge. Even with these deviations, this was truly delicious. I’ve had trouble eating raw vegetables in this pregnancy so this just felt nourishing and so good even though it’s hot outside!
Will definitely make it again. I like the mixture of butternut squash and the spinach ravioli. I added just a bit of light cream and will leave it out next time, just to make it healthy. Also didn’t add wine ’cause don’t have it around the house.
Really easy to make. Love it.
Didn’t change a thing and everyone loved it. I will be adding this to my regular meal rotation. I’ve never cooked with leeks or butternut squash – so thanks for expanding my cooking skills! Cheers!
Easy recipe. I used the blender to puree.
CATHERINE, I THANK YOU! We simply couldn’t believe how good it really was! I normally try a recipe as written, try again to personalize, then review. But I couldn’t wait! In 25 years, I never felt the need to submit a review this quickly. First off, I bought butternut squash for a different soup recipe. I never cared much for cooking it, much less eating it, but doctors orders! (Ok, dieticians suggestions). Further, I wasn’t excited because the recipe seemed lacking, and I frankly don’t have the squash cooking experience to correct it. (At least beforehand; I am a taste-n-adjust Master!) When I found Catherine’s recipe today, I was intrigued by the savory spices and knew it would work! It was a dark and stormy night. Actually, a dreary, rainy afternoon. No way was I going shopping (getting dressed to go OUT?) so these are the adjustments I made: Used cumin SEED; inc 3 cups squash, inc 2 pinch ginger/cinn, inc 1.5 cups onions, omitted leeks, dec 1.5TB butter, added 0.5TB olive oil, sub white zinfandel wine, sub lowsodium broth, sub watered down heavy cream, sub cheese ravioli, added 1.5 cups fresh spinach. Because this was for supper, I added 1/2 lb. shrimp. Pureed squash mixture in blender (white cabinets). Cooked ravioli according to package:4 minutes. Used fresh ground white pepper, no salt needed. The soup was slightly sweet, savory, creamy, complex, subtle…..my Word, it’s GOOD, especially served with salad and garlic biscuits. All three yummy hot, at room temp, and
Has a little curry-like flavor to it and the ravioli is a perfect addition.
In finding this recipe, we expected a really good soup but not one of 5 star fame. In that regard, we came away very satisfied. We used spinach & cheese ravioli from Costco. We purchased two large sized butternut squash which unexpectedly produced 7 heaping cups. Given that circumstance, we added an extra onion (2 onions) and 2 leaks. Having not read the reviews beforehand, we adjusted the liquid to 1 cup white wine and 6 cups chicken broth. By dumb luck, the liquid seemed just right given the extra squash & veggies being used. We doubled the spices, used about 1/2 tablespoon fresh ginger to prevent it from wasting, and added a dash of cayenne powder. After mixing in the squash, wine, broth, and seasoning, we adjusted the cooking instructions by bringing this mixture to a boil, and then simmering for 15 minutes. A 16 ounce tub of sour cream was subbed for the light cream. We would make this again.
Delicious! Made as is but I left out the cream and still tasted great.
delicious!
This was a great and actually easy meal. I used a Japanese Pumpkin because that is what I had on hand and they are more popular in Australia than Butternut Squash, but they taste about the same. I also made my own spinach and ricotta ravioli from wongton wrappers. I made the soup first and while that was cooking I was able to make the ravioli. When the ravioli was cooking that is when I blended the soup. With that said it was easy to get both parts of the meal completed at the same time. I was able to make this from start to finish under an hour.
I messed this up and it still came out delish! Did not have cumin, spinach ravioli, or cream; used coriander, mushroom ravioli and 2% milk. “Pureed” (with a blender, so it ended up more like a chowder) before the onion step to leave them whole. SO YUM!!
Great flavor and texture. Reduced the stock to 4 Cps and cut out leeks. It was a nice thick soup. Used cheese ravioli. Nice presentation.
I doubled the amount of squash (roasting and cubing prior to adding) and used green onions instead of leeks. Everything was going along great…The soup smelled fabulous, the flavor was fantastic…then I added the cream. Big mistake. The cream had the effect of thickening the soup and mellowing the flavors too much. Used spinach/cheese tortellini and it went well, under the circumstances. The flavors definitely say “fall” so I’ll try this soup again but only as a first course and omit the cream entirely.
I skipped the cumin, nutmeg, cinnamon, ginger, and wine. It still tasted great!
Awesome recipe! Didn’t have the wine and used vegetable stock instead (vegetarian in the family) and it still turned out great. I’ve made it with the chicken broth and wine too. You can’t miss with this recipe!
weird falvor..it was good..not something i would make again though
This was excellent! I just used cheese ravioli because I could not find spinach, and it was great! Thanks for the wonderful recipe. It is a keeper!
Great recipe! Easy, tasty, filling. It looks impressive when served too. 🙂 I didn’t have any leeks, so I omitted those. And I added more ginger, just b/c I love it. Thank you!
YUM!! I followed previous reviewers’ ideas and baked the squash first at 400 for an hour, so it peeled really easy. Then I sauteed some vidalia onions in olive oil, instead of using butter and used only 4 cups of broth instead of 5. So delicious! Will definitely make again.
Wow! Amazing recipe! THANK YOU! I used vegetable broth instead of chicken so that my vegetarian daughter could enjoy this as well. I followed teh advice of other and doubled the amount of squash. Will definitely make again – next time with spinach tortellini I think.