103 Ratings
  • 5 star values: 60
  • 4 star values: 33
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1

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.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

  • 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

168 calories; 7.7 g total fat; 30 mg cholesterol; 86 mg sodium. 18.6 g carbohydrates; 5.3 g protein; Full Nutrition


Reviews (74)

Read All Reviews

Most helpful positive review

Rating: 5 stars
09/22/2009
This soup is delicious! Great as an appetizer just place one med-large spinach ravioli in the center of bowl and top with soup for a wonderful color contrast or serve with a salad and some crusty bread for a filling dinner. Great winter dish to warm your bones! Also the recipe should state 2 medium butternut squashes peeled seeded and diced with just enough chicken stock to cover. This should help with the thickness. Since I have had a hard time finding the spinach pasta cheese ravioli I have also tried the tri colored tortellini the texture is very good. For vegetarians who would like to make this soup you can substitute a light vegetable stock for the chicken stock called for in the original recipe. Read More
(57)

Most helpful critical review

Rating: 1 stars
11/09/2010
This was my first time trying butternut squash so I don't know if I just don't like butternut squash or I didn't like the recipe. It was way too thick for me I expected more of a tomato soup texture. Read More
(4)
103 Ratings
  • 5 star values: 60
  • 4 star values: 33
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/22/2009
This soup is delicious! Great as an appetizer just place one med-large spinach ravioli in the center of bowl and top with soup for a wonderful color contrast or serve with a salad and some crusty bread for a filling dinner. Great winter dish to warm your bones! Also the recipe should state 2 medium butternut squashes peeled seeded and diced with just enough chicken stock to cover. This should help with the thickness. Since I have had a hard time finding the spinach pasta cheese ravioli I have also tried the tri colored tortellini the texture is very good. For vegetarians who would like to make this soup you can substitute a light vegetable stock for the chicken stock called for in the original recipe. Read More
(57)
Rating: 4 stars
07/13/2009
Very good! I left out the leeks and added one fried tart apple... delicious!! Read More
(25)
Rating: 5 stars
10/08/2006
This soup was absolutely fantastic - the nutmeg and wine give it the most subtle and wonderful flavor - highly recommended! I would suggest adding MORE SQUASH though - I doubled the amount of squash because when I pureed it the first time I found it too thin. Doubling the amount of squash just makes the flavor deeper but doesn't affect the other ingredient proportions. For those looking to lighten it even further I replaced the light cream with rice milk (you could do soy milk also). Read More
(21)
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Rating: 5 stars
06/04/2007
I halved this recipe and made it using canned squash and skipped the pureeing step at the end. I also added potatoes and mashed them when they turned soft. I made the soup first and then added chopped up raw shrimp which cooked in the steaming hot soup while the ravioli's boiled. Turned out delicious. Without the alterations i expect this soup is just as good. The potato just thickened it up and gave it more substance and the shrimp was a delicious pairing. So was a glass of Cabernet Sauvignon!:) Read More
(16)
Rating: 5 stars
01/18/2010
Fabulous recipe! It's a different take on butternut squash soup and absolutely delicious! My VERY VERY picky kids loved it and my very skeptical husband quietly slurped down bowl after bowl. We literally fought over the leftovers! I accidentally only had heavy whipping cream on hand instead of light cream and I'd have to admit that little "accident" was quite decadent! I'm sure it would be lovely with the light cream too. I have another squash roasting in the oven right now to do it all over again! (I roasted the squash first then cubed it because I just don't like cutting uncooked squash.) Read More
(14)
Rating: 4 stars
03/21/2008
Very elegant presentation and nice flavor combination. I would serve this again for company. I might thicken the soup a little next time- a little higher squash to liquid ratio. Excellent recipe! Read More
(13)
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Rating: 4 stars
10/01/2007
The leeks were a nice addition to the flavour of this soup and the kids loved the ravioli in it! No one in my family likes butternut squash the way I do but the kids devoured this soup! If making it for adults only you may want to add something for more "kick"... not necessarily spice but maybe some apple - cooked and pureed with the squash. If I ever make this for company I will be sure to use Spinach Pasta Ravioli for the contrast of green colour with the bright orange of the soup base. Beautiful and impressive! Read More
(12)
Rating: 5 stars
09/18/2006
Great filling soup. I added extra spice and a bit more squash. I also slashed the broth(made mine veggie) by about 1.5 cups. The spinach ravioli was a great addition. Can't wait to make it again- it was so easy!! Read More
(11)
Rating: 5 stars
11/19/2002
This is an amazing recipe. It was a big hit at my Thanksgiving dinner!! Read More
(9)