Sautéed onions, carrots, celery, potatoes, parsnips, butternut squash with Campbell's® Culinary Reserve Harvest Butternut Soup, topped with puff pastry.
- Total time:
35 minutes
- Servings:
10
|
Ingredient |
Weight |
Measure |
|---|
|
olive oil | |
3 tbsp. |
|
onion , diced |
5.5 oz. |
1 cup |
|
carrot , diced |
4.5 oz. |
1 cup |
|
celery , diced |
3.5 oz. |
1 cup |
|
potato , peeled, diced |
10.5 oz. |
2 cup |
|
parsnip peeled, diced |
9.5 oz. |
2 cup |
|
butternut squash , peeled, seeded, diced |
8.0 oz. |
2 cup |
|
garlic , chopped | |
2 tbsp. |
|
fresh thyme leaves | |
1 tbsp. |
|
kosher salt | |
1 tsp. |
|
black pepper , ground | |
0.5 tsp. |
|
unsalted butter | |
2 tbsp. |
|
Campbell's® Culinary Reserve Harvest Butternut Soup , 4 lb pouch | |
1 pouch |
|
cornstarch | |
2 tsp. |
|
puff pastry , 5x5 square(s) | |
10 ea. |
|
egg , medium, lightly beaten | |
1 ea. |
1. In a large pot, sauté onions, carrots, celery, potatoes, parsnips, butternut squash and garlic for 3-4 minutes.
2. Add herbs and butter. Cook for additional 3-4 minutes.
3. Season with salt and pepper. Add Campbell's® Culinary Reserve Harvest Butternut Soup and simmer for 5 minutes on low heat.
4. Using cornstarch, make slurry. Add to thicken, set aside.
5. Place 7 oz. of filling in large ramekins. Cover each with puff pastry, pinch edges so it seals the ramekin.
6. Brush with a lightly beaten egg. Bake in 350°F oven for 10 minutes, checking frequently to prevent burning. Serve immediately.
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.
Sautéed onions, carrots, celery, potatoes, parsnips, butternut squash with Campbell's® Culinary Reserve Harvest Butternut Soup, topped with puff pastry.
-
Total time:
35 minutes
-
Servings:
10
|
Ingredient |
Weight |
Measure |
|---|
|
olive oil | |
3 tbsp. |
|
onion , diced |
5.5 oz. |
1 cup |
|
carrot , diced |
4.5 oz. |
1 cup |
|
celery , diced |
3.5 oz. |
1 cup |
|
potato , peeled, diced |
10.5 oz. |
2 cup |
|
parsnip peeled, diced |
9.5 oz. |
2 cup |
|
butternut squash , peeled, seeded, diced |
8.0 oz. |
2 cup |
|
garlic , chopped | |
2 tbsp. |
|
fresh thyme leaves | |
1 tbsp. |
|
kosher salt | |
1 tsp. |
|
black pepper , ground | |
0.5 tsp. |
|
unsalted butter | |
2 tbsp. |
|
Campbell's® Culinary Reserve Harvest Butternut Soup , 4 lb pouch | |
1 pouch |
|
cornstarch | |
2 tsp. |
|
puff pastry , 5x5 square(s) | |
10 ea. |
|
egg , medium, lightly beaten | |
1 ea. |
1. In a large pot, sauté onions, carrots, celery, potatoes, parsnips, butternut squash and garlic for 3-4 minutes.
2. Add herbs and butter. Cook for additional 3-4 minutes.
3. Season with salt and pepper. Add Campbell's® Culinary Reserve Harvest Butternut Soup and simmer for 5 minutes on low heat.
4. Using cornstarch, make slurry. Add to thicken, set aside.
5. Place 7 oz. of filling in large ramekins. Cover each with puff pastry, pinch edges so it seals the ramekin.
6. Brush with a lightly beaten egg. Bake in 350°F oven for 10 minutes, checking frequently to prevent burning. Serve immediately.
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.
