Butternut Squash Soup with Spinach Ravioli

Health score
2%
Butternut Squash Soup with Spinach Ravioli
60 min.
12
223kcal

Suggestions


Warm up your kitchen and your heart with this delightful Butternut Squash Soup with Spinach Ravioli. Perfect for chilly evenings or as a comforting starter for a gathering, this dish combines the rich, creamy texture of butternut squash with the savory goodness of cheese-filled spinach ravioli. The vibrant orange hue of the soup is not only visually appealing but also packed with nutrients, making it a wholesome choice for any meal.

The aromatic blend of spices, including cinnamon, cumin, and nutmeg, elevates the flavor profile, creating a warm and inviting experience with every spoonful. The addition of light cream adds a luxurious touch, ensuring that each bite is both satisfying and indulgent. Plus, the ease of preparation means you can whip up this gourmet dish in just an hour, making it an excellent option for both weeknight dinners and special occasions.

Whether you're serving it as a starter, a cozy snack, or a delightful antipasto, this Butternut Squash Soup with Spinach Ravioli is sure to impress your family and friends. So gather your ingredients, roll up your sleeves, and get ready to enjoy a bowl of comfort that’s as delicious as it is nourishing!

Ingredients

  • tablespoons butter 
  • 2.5 cups butternut squash cubed peeled seeded
  • pound cheese filled spinach ravioli 
  • cups chicken broth 
  • 0.5 cup cooking wine dry white
  • pinch ground cinnamon 
  • 0.3 teaspoon ground cumin 
  • pinch ground ginger 
  • 0.3 teaspoon ground nutmeg 
  • 0.8 cup leeks sliced
  • 0.8 cup cup heavy whipping cream light
  • cup onions sliced
  • 12 servings salt and pepper to taste

Equipment

  • sauce pan
  • pot
  • hand mixer

Directions

  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.
  2. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.
  3. Bring a large pot of lightly salted water to a boil.
  4. Add ravioli, and cook 8 to 10 minutes or until al dente; drain.
  5. With a hand mixer, puree the soup mixture. Blend in light cream, and season with salt and pepper.
  6. Mix in the cooked ravioli just before serving.

Nutrition Facts

Calories223kcal
Protein12.92%
Fat46.39%
Carbs40.69%

Properties

Glycemic Index
20.25
Glycemic Load
6.2
Inflammation Score
-9
Nutrition Score
7.499130497808%

Flavonoids

Malvidin
0.01mg
Catechin
0.08mg
Epicatechin
0.05mg
Hesperetin
0.04mg
Naringenin
0.04mg
Isorhamnetin
0.67mg
Kaempferol
0.24mg
Myricetin
0.02mg
Quercetin
2.72mg

Nutrients percent of daily need

Calories:222.62kcal
11.13%
Fat:11.26g
17.33%
Saturated Fat:5.6g
35.03%
Carbohydrates:22.23g
7.41%
Net Carbohydrates:20.22g
7.35%
Sugar:2.73g
3.03%
Cholesterol:43.97mg
14.66%
Sodium:813.76mg
35.38%
Alcohol:1.03g
100%
Alcohol %:0.62%
100%
Protein:7.06g
14.11%
Vitamin A:3405.62IU
68.11%
Iron:4.43mg
24.62%
Vitamin C:7.87mg
9.54%
Manganese:0.17mg
8.57%
Fiber:2.02g
8.06%
Vitamin B2:0.09mg
5.3%
Potassium:173.14mg
4.95%
Vitamin E:0.7mg
4.67%
Calcium:44.36mg
4.44%
Vitamin B1:0.06mg
4.25%
Vitamin B6:0.08mg
4.18%
Magnesium:16.16mg
4.04%
Folate:14.77µg
3.69%
Vitamin K:3.6µg
3.43%
Phosphorus:31.16mg
3.12%
Vitamin B3:0.62mg
3.12%
Copper:0.05mg
2.5%
Vitamin B5:0.2mg
1.96%
Zinc:0.2mg
1.32%
Selenium:0.78µg
1.12%
Source:Allrecipes