This wonderful soup has become the newest addition to my family's traditional Thanksgiving dinner. It is hearty and delicious and perfect for banishing winter chill.
Ingredients
- ground cumin: 0.25 tsp
- ground nutmeg: 0.25 tsp
- butter: 2 Tbsp
- onions: 1 cup (sliced)
- leeks: 0.75 cup (sliced)
- ½ cups peeled, seeded and cubed butternut squash: 2 piece
- dry white wine: 0.5 cup
- chicken broth: 5 cups
- pinch ground cinnamon: 1 piece
- pinch ground ginger: 1 piece
- cheese filled spinach ravioli: 1 pound
- light cream: 0.75 cup
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain.
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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.
