Butternut Squash Soup with Spinach Ravioli

This wonderful soup has become the newest addition to my family’s traditional Thanksgiving dinner. It is hearty and delicious and perfect for banishing winter chill.

Step: 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.

Step: 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.

Step: 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.

Per Serving: 168 calories; protein 5.3g; carbohydrates 18.6g; fat 7.7g; cholesterol 30mg; sodium 86.5mg.

The word “stew” can refer to both a dish and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces instead of being cooked all of it , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.