Well let me introduce you to what has been happening in my kitchen:
Butternut Squash Soup and Cheese Ravioli
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 tablespoons butter
1 cup diced onions
2 1/2 cups peeled, seeded and cubed butternut squash
5 cups chicken broth
1 pinch ground cinnamon
1 pinch ground ginger
1 pound cheese filled ravioli
3/4 cup light cream
salt and pepper to taste
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 until tender. Mix in squash 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.
Oh my goodness it was absolutely divine! And quite healthy too! I even cooked enough for H4L to take to his work's Thanksgiving Potluck and it was a hit! Now I did cheat a bit used store bought pre made cheese ravioli. I could have made some from scratch utilizing squash as the base instead of flour and making it that much more healthy, but I was a tad lazy and HEY we are just starting this whole diet and healthy life, so I cut myself some slack! It really is good though. Give it a try. It is a breeze to whip up and serves fabulous as well as warms the body on a cool fall night!
Happy Healthy eating!
*I originally found this recipe on allrecipes.com. I made some minor changes to it from the original recipe.*