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Butternut Squash Soup with Ravioli

Butternut Squash Soup with Ravioli
Butternut Squash Soup with Ravioli
Instructions
  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 onions and leeks until tender. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 - 15 minutes.
  2. Cook frozen PASTA TIME Large Butternut Squash Ravioli according to package directions. Drain.
  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.
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