ROASTED BUTTERNUT SQUASH SOUP

ROASTED BUTTERNUT SQUASH SOUP

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 444mg
19%
Total Carbohydrate 22.2g
7%
Dietary Fiber 2.8g
11%
Protein 2.8g
6%
Vitamin A 210%
Vitamin C 30%
Calcium 8%
Iron 6%
Total Time

80 min.

Serving & Size

1 CUP (8 OZ LADLE)

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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 600 mg of sodium per serving.
 

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation
2 lb.
vegetable oil tbsp.
butternut squash 2.5 lb. qt.
sweet potato 1 lb. 3 1/2  cups
onion 23 oz. 1 1/2  qt.
pumpkin pie spice tsp.
nutmeg 0 1/4  tsp.
water qt.
honey tbsp.
sour cream 4 oz. 0 1/2  cups
ground white pepper 0 1/2  tsp.
kosher salt 2 1/2  tsp.
pumpkin seeds 4.5 oz. cups
Instructions
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.
3. In a kettle, heat Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation and water and bring to a boil.

4. Add roasted squash and 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.

 
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.
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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