Instructions
In a large pot, melt butter and saute onion until tender. Add squash, broth, cinnamon, nutmeg and bring to a boil. Turn down heat and simmer for
15 minutes until squash is fork tender.
Working in small amounts, pour soup and cream cheese into processor or blender to puree. Return to pot and season with salt and pepper.
Cool soup
to room temperature and put into a freezer safe container, label and freeze up to 3 months.
When ready to eat, remove from freezer to defrost and put in a pot over low heat. Prepare ravioli
according to package directions and add to soup when ready. Serve.
Nutritional Information Per Serving: Cal 209, Protein 8 g, Carbs 32 g, Cals from fat 28 g, Sat Fat 4 g, Dietary Fiber 4 g,
Cholesterol 26 mg, Sodium 323 mg, Diabetic Exchanges: .5 lean meat, 2 starch, .5 fat.
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