Butternut Squash Soup with Ravioli

1 pound Mama Rosie’s Cheese and Spinach Ravioli
2½ 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
¼ cup of either dry white wine or additional chicken broth
¾ cup whole milk
¼ teaspoon ground cumin
¼ teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon pepper
1 pinch ground cinnamon
1 pinch ground ginger
1 pinch crushed red pepper

Heat the oil in a large saucepan over high heat.
Remove the chicken sausage from its casing and cook in the pan.
Once browned, remove from pan and drain on paper towels.
Add in the sliced garlic along with a pinch of salt and pepper, cook about 1 minute, stirring occasionally.
Add in the basil and cook for 15 seconds, then add the tomato puree.
Simmer the mixture for 15 to 20 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper.

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