BUTTERNUT SQUASH POT PIE MADE WITH CAMPBELL’S® SIGNATURE HARVEST BUTTERNUT SQUASH

Made With:

Product

Campbell's® Signature Harvest Butternut Squash Soup

Rich butternut squash simmered with cream and a blend of warm spices including ginger, cinnamon and nutmeg.

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Nutrition Facts
Serving Size
SERVING (6 OZ.)
Amount Per Serving
Calories 564
% Daily Value
Total Fat 33.9g
52%
Saturated Fat 11.4g
57%
Cholesterol 41mg
14%
Sodium 826mg
34%
Total Carbohydrate 58.3g
19%
Dietary Fiber 5.5g
22%
Protein 7.6g
15%
Vitamin A 41%
Vitamin C 17%
Calcium 7%
Iron 16%
Total Time

35 min.

Serving & Size

SERVING (6 OZ.)

Yields

Sautéed onions, carrots, celery, potatoes, parsnips, butternut squash in a creamy butternut squash sauce, and topped with puff pastry.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (6 OZ.)
Amount Per Serving
Calories 564
% Daily Value
Total Fat 33.9g
52%
Saturated Fat 11.4g
57%
Cholesterol 41mg
14%
Sodium 826mg
34%
Total Carbohydrate 58.3g
19%
Dietary Fiber 5.5g
22%
Protein 7.6g
15%
Vitamin A 41%
Vitamin C 17%
Calcium 7%
Iron 16%

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil tbsp.
onion, diced 6 oz. cups
carrot, diced 5 oz. cups
celery, diced 4 oz. cups
potato, peeled, diced 11 oz. cups
parsnippeeled, diced 10 oz. cups
butternut squash, peeled, seeded, diced 8 oz. cups
garlic, chopped tbsp.
fresh thyme leaves tbsp.
kosher salt tsp.
black pepper, ground 1/2  tsp.
unsalted butter tbsp.
Made With:

Product

Campbell's® Signature Harvest Butternut Squash Soup

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Campbell's® Signature Harvest Butternut Squash Soup, 4 lb pouch pouches
cornstarch tsp.
puff pastry, 5x5 square(s) 10  ea.
egg, medium, lightly beaten 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 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.
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