ROASTED BUTTERNUT SQUASH SOUP (REDUCED SODIUM)

Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell’s® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces, and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils or major allergens.

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Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 145
% Daily Value
Total Fat 5.7g
9%
Saturated Fat 1.3g
7%
Cholesterol 3mg
1%
Sodium 190mg
8%
Total Carbohydrate 22.2g
7%
Dietary Fiber 2.8g
11%
Protein 2.8g
6%
Vitamin A 210%
Vitamin C 31%
Calcium 7%
Iron 5%
Total Time

80 min.

Serving & Size

1 CUP (8 OZ LADLE)

Yields


Delicious roasted butternut squash soup made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation.  This soup is full of flavor with less than 200 mg of sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 145
% Daily Value
Total Fat 5.7g
9%
Saturated Fat 1.3g
7%
Cholesterol 3mg
1%
Sodium 190mg
8%
Total Carbohydrate 22.2g
7%
Dietary Fiber 2.8g
11%
Protein 2.8g
6%
Vitamin A 210%
Vitamin C 31%
Calcium 7%
Iron 5%

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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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
vegetable oil tbsp.
butternut squash, cut into cubes 3 lb. qt.
sweet potato, peeled, cubed 1 lb. 3 1/2  cups
onion, chopped 23 oz. 1 1/2  qt.
pumpkin pie spice tsp.
nutmeg 0 1/4  tsp.
1. In a bowl, toss oil with butternut squash, sweet potato, chopped onions, pie spice blend and nutmeg.  Toss to coat.

2.  Place on sheet pans and roast 35 minutes in 400 °F. oven or until tender and slightly caramelized. Remove from heat and hold.
Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

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Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 2 lb.
water qt.
sour cream 4 oz. 0 1/2  cups
3. In a kettle, heat Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation and water.  Bring to a boil.

4. Add roasted squash, onions and sour cream.  Return to a boil, reduce heat and simmer 30-40 minutes. Remove from heat.

5. Using an immersion blender, puree soup until very smooth.

 
Weight Measure
honey tbsp.
ground white pepper 0 1/2  tsp.
kosher salt 0 1/4  tsp.
6. Add honey, white pepper and salt. Return to a simmer.

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.

CCP: Hold hot at 140°F or higher for service.
Weight Measure
pumpkin seeds, toasted 5 oz. cups
7. Use an 8 oz ladle to portion each serving of soup (1 cup).  Top each serving with 1/2 Tbsp. toasted pumpkin seeds.  Serve immediately. 


 
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