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Butternut squash soup with spinach ravioli recipe

Butternut squash soup with spinach ravioli recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Butternut squash soup

This wonderful soup has become the newest addition to my dinner table. It is hearty and delicious and perfect for banishing winter chill.

99 people made this

IngredientsServes: 12

  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • 50g butter
  • 170g sliced onions
  • 70g sliced leeks
  • 350g peeled, seeded and cubed butternut squash
  • 125ml dry white wine
  • 1L chicken stock
  • 1 pinch ground cinnamon
  • 1 pinch ground ginger
  • 1 (500g) packet cheese and spinach ravioli
  • 180ml single cream
  • salt and pepper to taste

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  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 stock. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.
  2. With a hand mixer, puree the soup mixture. Blend in cream, and season with salt and pepper. Mix in the cooked ravioli just before serving.

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Reviews & ratingsAverage global rating:(103)

Reviews in English (74)

by Catherine

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.-26 Feb 2002

by emmaD

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).-08 Oct 2006

  • 2 -9 oz pkg Three Bridges Butternut Squash Ravioli
  • 1 Cup cooked spinach
  • 1 Cup ricota cheese
  • 2 Cups mozzarella cheese, grated
  • 3 cloves garlic, minced
  • 1/2 Cup parmesan cheese, grated
  • kosher salt and black pepper to taste

Preheat oven to 375°. Cook ravioli according to package directions. Drain, cover and keep warm.

Combine spinach, ricotta cheese, 1 cup mozzarella, and garlic in a bowl. Add salt and pepper to taste. Set aside.

Lightly spray an 11 x 9in baking pan with spray. Add the first layer of ravioli to the bottom add about ½ of the spinach mixture. Top with ½ cup of mozzarella cheese. Finish off with another layer of ravioli, then remaining spinach mixture and mozzarella cheese and top with parmesan cheese.

Cover lasagna with aluminum foil and bake for about 30 minutes. Uncover the pan and bake for another 10 minutes until lightly browned.

Remove pan from oven and let rest for about 5-10 minutes. Serve and enjoy!

Butternut Squash Soup with Mama’s Spinach Ravioli

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.


  • Serving Size: 1 Cup (240mL)
    Servings Per Container: 4
  • Amount Per Serving
    • Calories: 100 Calories from Fat 15
    • Total Fat 2g
    • 2%
    • Saturated Fat 0g
    • 0%
    • Trans Fat 0g
    • Cholesterol 0mg
    • 0%
    • Sodium 460mg
    • 19%
    • Total Carbohydrates 20g
    • 7%
    • Fiber 2g
    • 9%
    • Total Sugars 7g
    • Protein 1g

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    The most accurate information is always on the label on the actual product. We periodically update our labels based on new nutritional analysis to verify natural variations from crop to crop and at times formula revisions. The website does not get updated at the same time. The values on the website are intended to be a general guide to consumers. For absolute values, the actual label on the product at hand should be relied on.

    Ratings & Reviews

    Butternut Squash & Baby Spinach in a Savory Broth


    Butternut Squash & Baby Spinach in a Savory Broth

    Its much easier when you buy the squash already cut up. Best tasting soup I ever ate. Execellent. Cathie

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    How to Make Butternut Squash Ravioli

    The steps of this recipe can be divided into three main parts: making the ravioli filling, making the ravioli itself and making the sauce.

    Want to have some frozen butternut squash ravioli on hand the next time you don’t feel like cooking? Make these butter squash ravioli in batches and put some in the freezer for later. If you like the idea of roasted butternut squash ravioli, simply roast the squash chunks rather than boiling them.

    To get this recipe started, you’re going to melt one stick of butter in a small saucepan over medium heat and whisk continuously until the butter reaches a light-brown color (about two to three minutes), then remove from heat and pour into a small bowl.

    Next, reduce the heat to medium-low and, using the same saucepan, combine the remaining one tablespoon of butter, sage, garlic, rosemary and thyme. Sauté for two to three minutes.

    In a food processor, begin combining the filling ingredients, including the butternut squash chunks and soaked pistachios.

    Add the goat cheese, sautéed herbs, paprika, salt and pepper.

    Blend until smooth and set aside.

    In a large bowl, mix flours, avocado oil and hot water.

    Knead dough thoroughly until ingredients are well-distributed.

    Lay parchment paper on a flat surface and sprinkle flour on top. Flatten a portion of the dough onto the parchment with a rolling pin, creating a rectangular shape until it’s a half centimeter thick and, with a knife, cut the dough length-wise directly down the center to create two halves.

    Spoon two teaspoons of the butternut squash mixture on one half of dough, each dollop about an inch apart, and, with a damp finger or brush, trace around the edges of the dollop of filling to create an adhesive.

    Place the other half of flattened dough on top, sandwiching the filling in between, and secure the dough by tracing the outsides with your fingers. With a cookie cutter of desired shape, cut out the ravioli.

    Set the ravioli aside, and, in a large pot, bring water to a boil.

    Place raviolis into the boiling pot for about five minutes, or until they float to the top.

    Divide the ravioli between 5–6 bowls. Top with browned butter sauce and toppings.

    Can you eat butternut squash raw?

    Yes, you can eat butternut squash raw! It doesn't have any toxic or dangerous elements.

    You might not want to bite into a large chunk of butternut squash raw, but it is really good when spiralized into thin strips. It has a nice crunchy texture and an earthy flavor.

    If that freaks you out, a nice balance between raw butternut squash and completely cooked butternut squash is a quick stir fry of butternut squash spiralized "noodles." You'll retain lots of the crunch of raw butternut squash but it will be a little softer and sweeter than eating raw butternut squash.

    Oct 5 Homemade Beet, Butternut Squash, and Spinach Ravioli with Orange Butter Sauce with KitchenAid

    I always thought making pasta from scratch at home is super complicated, therefore, I never dare to try. As it turned out, I couldn't be more wrong! Ever since I got my KitchenAid stand mixer and the pasta and ravioli attachments, I have been dying to try to make some myself. I researched tons of recipes for homemade pastas and as well as watched tons of tutorial videos on YouTube to learn how to use the attachments. I couldn't believe how easy it was to prepare your own pasta! Even the kids can help. Within 2 hours, you can have a delicious bowl of homemade pasta on the dining table.

    For today's recipe, I decided to show you how to make something slightly more complicated (compared to make plain pasta), ravioli, in three different flavors, beetroot, butternut squash (or pumpkin) and spinach. You can find the full recipe on KitchenAid's blog, The Kitchenthusiast. Have a great start of the Autumn!

    How to Store Ravioli Soup

    Soups with pasta don’t always store well. The pasta will continue to absorb the liquid or broth while it sits. If you anticipate leftovers, I’d recommend keeping the ravioli separate from the soup base for storage. Let it cool to room temperature and pour into an airtight container. Scoop out the raviolis into a separate container. The soup will keep in the fridge for about 3-4 days.

    If you want to store combined soup, it might be best to freeze your leftovers. The freezing process will stop the ravioli from absorbing the liquid. This recipe does make a lot of soup, but it also freezes well! Imagine how easy it would be to pull it out of the freezer and heat in a single pot for dinner on a busy weeknight. Talk about an easy dinner idea!