Directions:
- 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.
- Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.25 Kcal (487 kJ) | ||
| Calories from fat | 46.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.19g | 8% | |
|---|---|---|---|
| Cholesterol | 29.28mg | 10% | |
| Sodium | 516.45mg | 22% | |
| Potassium | 295.59mg | 6% | |
| Total Carbs | 12.53g | 4% | |
| Sugars | 3.42g | 14% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 2.95g | 6% | |
| Vitamin C | 14.7mg | 25% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.6mg | 3% | |
| Calcium | 65.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 56.04 Kcal (235 kJ) | ||
| Calories from fat | 22.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 8% | |
|---|---|---|---|
| Cholesterol | 14.11mg | 10% | |
| Sodium | 248.97mg | 22% | |
| Potassium | 142.5mg | 6% | |
| Total Carbs | 6.04g | 4% | |
| Sugars | 1.65g | 14% | |
| Dietary Fiber | 0.62g | 5% | |
| Protein | 1.42g | 6% | |
| Vitamin C | 7.1mg | 25% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 0.3mg | 3% | |
| Calcium | 31.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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