Last Updated on September 14, 2019

Butternut Bisque with Ravioli

Herb Cheese Bread

Tonight’s dinner is a creamy, delicious bisque with ravioli and crispy, flavorful bread that will leave you full without that weighed-down feeling.

Butternut Bisque with Ravioli Ingredients:

1 tablespoon butter
1 cup chopped onion
4 pounds butternut squash, peeled, pulp and seeds removed and cut into cubes
4 cups chicken broth or vegetable broth
Pinch cinnamon
Pinch nutmeg
4 ounces reduced-fat cream cheese
1 cup fat-free half and half or buttermilk
Salt and pepper to taste
8 ounces cheese-filled ravioli

Supplies needed:
1 gallon freezer bag, labeled
1 quart freezer bag, filled with half of ravioli, labeled

Directions:

1. In a large non-stick pot, melt the butter and sauté the onion until tender.

2. Add the squash, broth, cinnamon, and nutmeg. Bring to a boil, lower heat, and simmer for about 15 minutes or until squash is tender.

3. In batches, pour soup with cream cheese and half and half into food processor or blender and puree until smooth. Season with salt and pepper.

4. Cook ravioli according to package directions, then add to soup. Eat when ready.  

Makes 2 entrees each entree serves 4, serving size 1 cup

To freeze:
Do not cook ravioli before freezing. Cool soup to room temperature, transfer to freezer bag and freeze up to 3 months.

Label:
Remove from freezer to defrost. Reheat in a non-stick pot over low heat. Prepare ravioli according to package directions and add to heated bisque.

Nutritional facts:
Calories 209
Fat 7g
Cholesterol 26mg
Sodium 323mg
Carbohydrate 32g
Fiber 4g
Protein 8g

Diabetic Exchanges: ½ lean meat, 2 starch, ½ fat

Herb Cheese Bread Ingredients:

¼ cup finely chopped green onions
2 garlic cloves, minced
⅓ cup reduced-fat margarine
½ teaspoon ground cumin
¼ teaspoon dried oregano
¼ teaspoon dried thyme
⅛ teaspoon salt
⅛ teaspoon crushed red pepper flakes
1 loaf (1 pound) unsliced French bread, halved lengthwise
¾ cup shredded reduced-fat cheddar cheese

Directions:

1. In a small nonstick skillet, sauté onions and garlic in margarine for 1-2 minutes. Stir in the seasonings. Brush over cut sides of French bread; sprinkle with cheese.

2. Wrap each piece of bread loosely in a large piece of heavy-duty foil; seal edges of foil. Bake at 400°F for 20 to 25 minutes or until heated through and cheese is melted. Cut each piece into six slices. Serve warm.

Yield: 12 servings

Nutritional facts:
Calories 147
Fat 5g
Cholesterol 5 mg
Sodium 339mg
Carbohydrate 20g
Fiber 1g
Protein 5g

Diabetic Exchange: 1½ starch, 1 fat