Butternut & Swiss cheese ravioli soupOur dietitians' favourite
The delicious combination of fall squash and crushed amaretti cookies makes for a warming soup with subtle, sweet earthiness.
- Prep: 40 min
- Cooking: 20 min - 25 min
- 2 cups (500 mL) butternut squash peeled and diced
- 2 cloves garlic peeled
- 5 amaretti cookies
- 1/3 cup (75 mL) Italian-style breadcrumbs
- 1 egg separated
- 1 3/4 cups (425 mL) Canadian Swiss cheese grated, divided
- Salt and freshly ground pepers
- 48 wonton wrappers
- 6 cups (1.5 L) low-sodium beef broth
- 3 sprigs of fresh thyme
- 1 leek green part only, thinly sliced
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it’s made with 100% Canadian quality milk.LEARN MORE
Cook squash with garlic in salted water until tender, about 10–15 minutes. Drain and let cool.
In a food processor, crush cookies with breadcrumbs. Add squash and garlic and process until smooth. Mix in egg yolk and 1⅓ cups (325 mL) cheese. Season with salt and pepper.
Lay out half the wonton wrappers on a work surface. Place a spoonful of squash mixture in the middle of each wrapper. Brush the edges of each wrapper with lightly beaten egg white and cover with remaining wrappers. Firmly press the edges together to seal the ravioli. Refrigerate until ready to cook or freeze for future use.
In a large saucepan, bring broth to a boil with thyme and leek. Add ravioli and cook 3–4 minutes (6–8 minutes if frozen). Serve immediately with 3–4 ravioli per bowl, garnished with the remaining cheese.
Cheese alternatives: Canadian Cheddar, Gouda, Monterey Jack.
Learn more about
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||23 % / 254 mg|
|Vitamin B12:||53 %|