Butternut Squash Soup with Spinach Ravioli Recipe

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Butternut Squash Soup with Spinach Ravioli
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  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. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.
  2. Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain.
  3. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 116.25 Kcal (487 kJ)
Calories from fat 46.75 Kcal
% Daily Value*
Total Fat 5.19g 8%
Cholesterol 29.28mg 10%
Sodium 516.45mg 22%
Potassium 295.59mg 6%
Total Carbs 12.53g 4%
Sugars 3.42g 14%
Dietary Fiber 1.29g 5%
Protein 2.95g 6%
Vitamin C 14.7mg 25%
Vitamin A 0.3mg 11%
Iron 0.6mg 3%
Calcium 65.5mg 7%
Amount Per 100 g
Calories 56.04 Kcal (235 kJ)
Calories from fat 22.54 Kcal
% Daily Value*
Total Fat 2.5g 8%
Cholesterol 14.11mg 10%
Sodium 248.97mg 22%
Potassium 142.5mg 6%
Total Carbs 6.04g 4%
Sugars 1.65g 14%
Dietary Fiber 0.62g 5%
Protein 1.42g 6%
Vitamin C 7.1mg 25%
Vitamin A 0.2mg 11%
Iron 0.3mg 3%
Calcium 31.6mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
  • 3

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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