Fish

Butternut Ravioli Stew is for Soup.

Butternut Ravioli Stew takes 5 minutes to prepare.

Butternut Ravioli Stew takes 30 minutes to cook.

Butternut Ravioli Stew makes 8 servings.

The ingredients for Butternut Ravioli Stew are:

1 TB olive oil
2 onions, chopped
3 lb. butternut squashed- diced*
5 c. low sodium chicken broth
1 pinch nutmeg
1 pinch cinnamon
1 pinch ginger
1 lb. ravioli-- cheese filled-- frozen or dry.
4 oz. low fat cream cheese (aka neufchatel cheese).
salt & pepper to taste
5/8 c. of fat free milk (may use fat free half and half if you prefer the texture).

*You can buy pre-diced at Trader Joe's, you can microwave to soften, peel & dice, or you can cook squash a day or so ahead of time in the oven for 40 min at 400 degrees, and then it scoops out w/ a spoon, no knife needed.

Here is how you make Butternut Ravioli Stew:

Prepare & dice butternut squash however you choose.In soup pot, heat olive oil and add diced onions, sauteeing until translucent. Add squash, chicken broth, and spices, reduce heat, and simmer for 10 minutes. Meanwhile, cook ravioli per directions. Drain and set aside.In a blender (or w/ immersion blender) blend half the stew and all the cream cheese to a smooth consistency, and add back to stew. Add ravioli and carefully incorporate in. Add milk and heat until almost a simmer, correct seasoning if needed, and serve.Makes 8 servings.Number of Servings: 8Recipe submitted by SparkPeople user MYSHELLE10.

The nutritional information for Butternut Ravioli Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 333.7

• Total Fat: 8.3 g
• Cholesterol: 61.3 mg
• Sodium: 1,097.1 mg
• Total Carbs: 53.1 g
• Dietary Fiber: 2.7 g
• Protein: 15.1 g