Butternut Squash Soup

Fall is definitely on it's way - if not already here.  We'll be apple picking, pumpkin carving and Halloween gallivanting in no time. It's a cool 60 degrees this evening and I'm craving soup. I love rich, hearty soup - Pumpkin Soup, Chicken Soup, Tomato Basil - you name it and I probably love it.

So today, I cooked up a hearty Fall classic: Butternut Squash Soup.

I used (and tweaked) a recipe I found on allrecipes.com The best part of recipes found on allrecipes.com is that the website will change the quantities needed on the ingredients list based on the amount of servings you enter. This is a big deal for me, considering most recipes serve 12 and I'm cooking for two.

The recipe added spinach ravioli to the mix which was great because soup alone wouldn't satisfy my boyfriend's hungry eyes. I'd get that "really! that's ALL we're eating" look.

For four servings, the recipe called for:

1/8 teaspoon ground cumin 1/8 teaspoon ground nutmeg 2 teaspoons butter 1/3 cup sliced onions 1/4 cup sliced leeks 3/4 cup and 1 tablespoon and 1 teaspoon peeled, seeded and cubed butternut squash 2 tablespoons and 2 teaspoons dry white wine 1-2/3 cups chicken broth 3/8 pinch ground cinnamon 3/8 pinch ground ginger 5 ounces cheese filled spinach ravioli 6 large cheese filled spinach raviolis 1/4 cup light cream salt and pepper to taste

I didn't have nutmeg or dry white wine and I definitely added more butternut squash, cinnamon and ginger into the mix.

I decided to add more squash towards the end because I wanted to make sure the soup was thick and not watery.


  1. First, I placed the cumin in a saucepan over medium heat and cooked until brown.
  2. Drop in the butter, onion and leeks.
  3. Saute the onions and leeks until their tender.
  4. Throw in the chicken broth. Let it heat up a bit.
  5. Throw in the squash.
  6. Sprinkle in the cinnamon and ginger.
  7. Reduce the heat, and simmer for 15 minutes.
  8. Boil a pot of water, and add the ravioli (I used 6 raviolis for two people), cook the ravioli.
  9. With a slotted spoon, Take out the squash and puree in a blender.
  10. Mix in the light cream with pureed squash and blend.
  11. Throw that mixture back into the saucepan with the onion, leeks, etc.
  12. At this point, ravioli should be cooked and drained.
  13. Mix the cooked ravioli with the soup and serve.
If you have a hand mixer, you can skip the blender part but I don't have one so I had to improvise.