BUTTERNUT SQUASH, KALE & MUSHROOM BOWL MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF MUSHROOM SOUP
Nutrition Facts
Serving Size
SERVING (1-8 OZ LADLE; 1 CUP+2- #10 SCOOP, 3/4 CU
Amount Per Serving
Calories 376
% Daily Value
Total Fat 13.9g
21%
Saturated Fat 2.1g
11%
Cholesterol 5mg
2%
Sodium 398mg
17%
Total Carbohydrate 51.7g
17%
Dietary Fiber 7.2g
29%
Protein 10.7g
21%
Vitamin A 29%
Vitamin C 15%
Calcium 13%
Iron 17%

butternut squash, kale & mushroom bowl made with campbell’s® healthy request® cream of mushroom soup

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.

  • Total time: 60 minutes
  • Servings: 17
Ingredient Weight Measure
canola oil 2 tbsp.
onion , sliced thin 12.000 oz. 2.5 cup
garlic , peeled, roasted, mashed 1 tbsp.
butternut squash , peeled, seeded, diced 12.000 oz. 2.5 cup
carrot , peeled, diced 11.000 oz. 2 cup
dried thyme , crushed 1 tbsp.
fresh parsley , chopped 1 tbsp.
black pepper , ground 0.5 tsp.
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea 1 can
water 1 cup
half and half 1 cup
sun dried tomato pesto 3 tbsp.
kale , baby, roughly chopped 14.000 oz. 3 cup
reduced sodium white kidney beans , rinsed, drained 12.000 oz. 2 cup
portobello mushroom , sliced 1.000 oz. 0.333 cup
canola oil 0.25 cup
kale 9.500 oz. 2.75 cup
cooked quinoa , hot 78.000 oz. 12 cup
marinated tomatoes 9.000 oz. 17 tbsp.
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.
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.
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

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.

  • Total time: 60 minutes
  • Servings: 17
Ingredient Weight Measure
canola oil 2 tbsp.
onion , sliced thin 12.000 oz. 2.5 cup
garlic , peeled, roasted, mashed 1 tbsp.
butternut squash , peeled, seeded, diced 12.000 oz. 2.5 cup
carrot , peeled, diced 11.000 oz. 2 cup
dried thyme , crushed 1 tbsp.
fresh parsley , chopped 1 tbsp.
black pepper , ground 0.5 tsp.
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea 1 can
water 1 cup
half and half 1 cup
sun dried tomato pesto 3 tbsp.
kale , baby, roughly chopped 14.000 oz. 3 cup
reduced sodium white kidney beans , rinsed, drained 12.000 oz. 2 cup
portobello mushroom , sliced 1.000 oz. 0.333 cup
canola oil 0.25 cup
kale 9.500 oz. 2.75 cup
cooked quinoa , hot 78.000 oz. 12 cup
marinated tomatoes 9.000 oz. 17 tbsp.
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.
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.
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

Made with:

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