PER SERVING PER RECIPE PHE 46 92 LEU 73 146 PRO 1.2 2.4 CALORIES 300 600

6 CBF Pierogies, cooked in boiling water for 3 minutes 2 tbs butter 1/4 (23 g) leek, chopped 1/4 (10 g) small celery stick 1/4 c (35g) butternut squash 1/2 c prepared CBF Alfredo Sauce 1/4 tsp ground nutmet, salt and pepper to season

Saute leek and celery for a few minutes in 2 tbs of butter. Add squash and saute for a few minutes more. Add Chicken Consomme and cover. Cook on low for about 20 minutes. Check seasoning. Add nutmeg and season with salt and pepper to taste. Add prepared Alfredo Sauce to pan. Mix well and add to cooked pierogies.