BUTTERNUT SQUASH, KALE & MUSHROOM BOWL MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF MUSHROOM SOUP

Made With:

Product

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

Campbell's® Healthy Request® condensed Cream of Mushroom soup offers the rich traditional flavor of cream of mushroom soup with a more nutritious profile.

View Product
Nutrition Facts
Serving Size
SERVING (1-8 OZ LADLE; 1 CUP+2- #10 SCOOP, 3/4 CU
Amount Per Serving
Calories 341
% Daily Value
Total Fat 13.3g
20%
Saturated Fat 2.1g
11%
Cholesterol 5mg
2%
Sodium 396mg
17%
Total Carbohydrate 45.6g
15%
Dietary Fiber 6.4g
26%
Protein 9.6g
19%
Vitamin A 29%
Vitamin C 15%
Calcium 13%
Iron 15%
Total Time

60 min.

Serving & Size

SERVING (1-8 OZ LADLE; 1 CUP+2- #10 SCOOP, 3/4 CU

Yields

A rich & hearty bowl filled with roasted butternut squash, kale & mushrooms  that comes in a savory garlic herb cream sauce featuring Campbell's® Healthy Request® Condensed Cream of Mushroom Soup.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (1-8 OZ LADLE; 1 CUP+2- #10 SCOOP, 3/4 CU
Amount Per Serving
Calories 341
% Daily Value
Total Fat 13.3g
20%
Saturated Fat 2.1g
11%
Cholesterol 5mg
2%
Sodium 396mg
17%
Total Carbohydrate 45.6g
15%
Dietary Fiber 6.4g
26%
Protein 9.6g
19%
Vitamin A 29%
Vitamin C 15%
Calcium 13%
Iron 15%

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
canola oil tbsp.
onion, sliced thin 12 oz. 2 1/2  cups
garlic, peeled, roasted, mashed tbsp.
butternut squash, peeled, seeded, diced 12 oz. 2 1/2  cups
carrot, peeled, diced 11 oz. cups
dried thyme, crushed tbsp.
fresh parsley, chopped tbsp.
black pepper, ground 1/2  tsp.
Made With:

Product

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

View Product
Campbells® Healthy Request® Condensed Cream of Mushroom Soup, 50 oz ea cans
water cups
half and half cups
kale, baby, roughly chopped 14 oz. cups
reduced sodium white kidney beans, rinsed, drained 12 oz. cups
1.  Using a large sauce pot, heat oil over medium heat.

2.  Sauté onions and garlic.  Cook for 3-4 minutes.

3.  Add butternut squash, carrots and herbs.  Cook for 5 minutes on low heat.

4.  Add Campbell’s® Cream of Mushroom Soup, water, half & half, sundried tomato pesto and kale. Simmer for 12 minutes.

5.  Add kidney beans.  Simmer for 3-4 minutes.  Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.
Weight Measure
sun dried tomato pesto tbsp.
portobello mushroom, sliced 1 oz. 333/1000  cups
canola oil 1/4  cups
kale 10 oz. 2 3/4  cups
6.  Toss mushrooms with 1/4 cup of oil.  Roast in pre-heated 350°F oven for 6-7 minutes.  Reserve.

7.   Lightly wilt kale in hot pan for 1-2 minutes. Reserve.

CCP: Hold for hot service at 140°F or higher until needed.
Weight Measure
cooked quinoa, hot 78 oz. 12  cups
marinated tomatoes 9 oz. 17  tbsp.
To assemble, portion ingredients in the following order.  Serve immediately.
  • 2- #10 scoops (3/4 cup) quinoa
  • 8-ounce ladle (1 cup) soup mixture
  • 1 oz. wilted kale
  • #60 scoop (about 1 tablespoon) marinated tomatoes
  • 2 oz. sliced mushrooms
Newsletter

Sign up now!

© 2021 Campbell Soup Company