Butternut Ravioli Stew

Ok, here is one of my favorite fall soups--it is sweet and anything with cream cheese is YUMMY right?!

2 T butter
2 onions, chopped
3 lbs. butternut squash, cubed
1/2 C white wine (can substitute water, broth or white grape juice)
3 cans chicken broth
1 pinch nutmeg
1 pinch cinnamon
1 pinch ginger
1 lb. frozen cheese ravioli
3/4 C Neufchatel cheese (or cr. cheese)
3/4 C half and half
Salt & pepper to taste

In a soup pot, heat butter over medium-high heat. When hot and melted, add onions and saute til translucent. Add the squash, wine, and chicken broth. Add the spices. Reduce heat and simmer for 10 minutes. Meanwhile, cook ravioli according to package directions. Drain and set aside. In a blender, blend half the stew and all the cheese to smooth consistency, add back to the stew. Now add ravioli and carefully incorporate. Add half and half, heat til almost a simmer, salt and pepper to taste.

From Saving Dinner by Leanne Ely.