1 pound Mama Rosie’s Cheese and Spinach Ravioli
2 1/2 cups butternut squash, peeled, seeded and cubed
1 cup sweet white onion
1 clove minced garlic
1 tablespoon butter
2 tablespoons olive oil
3 cups chicken broth, low sodium
1/4 cup of either dry white wine or additional chicken broth
3/4 cup whole milk
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch ground cinnamon
1 pinch ground ginger
1 pinch crushed red pepper
In a large pot, add butter and olive oil.
Once warm and bubbly, add in the onion and sauté until soft.
Add in squash and all the spices. Cook for 3 minutes.
Then, add in wine (if using) or additional chicken broth.
Bring to a boil.
Once boiling, reduce heat to a simmer and cook for 15 minutes.
Bring a separate pot of salted water to a boil.
Add Mama Rosie’s Spinach Ravioli and boil for 8-10 minutes before draining the pasta.
Using an emersion blender, a food processor or a blender, blend the soup until smooth.
Transfer back to pot and add in whole milk.
Stir and heat until warmed through.
Add cooked ravioli to the pureed soup and serve with warm, crusty bread.