Butternut Ravioli Stew

2 TBSP butter
2 onions, chopped
3 lbs butternut squash--stab, microwave to soften, peel, deseed and cube
1/2 cup white wine
3 cans chicken broth
1 pinch cayenne
1 pinch ginger
1 lb frozen cheese ravioli
salt and pepper
3/4 cup low fat cream cheese (Neufchatel)
3/4 cup half and half

In a soup pot, heat butter over med-high heat. When hot and melted, add onions and saute until translucent. Add the squash, wine and chicken broth. Add the spices. Reduce heat and simmer for 10 minutes.

Meanwhile, cook the ravioli to package directions. Drain and set aside.

In a blender, blend half the stew and all the cream cheese to a smooth consistency. Add back into stew. Now add ravioli and carefully incorporate in. Add half and half, heat till almost a simmer, correct seasoning if necessary and serve.