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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|vegetable oil||3 tbsp.|
|butternut squash||2.5 lb.||2 qt.|
|sweet potato||1 lb.||3 1/2 cups|
|onion||23 oz.||1 1/2 qt.|
|pumpkin pie spice||2 tsp.|
|nutmeg||0 1/4 tsp.|
|sour cream||4 oz.||0 1/2 cups|
|ground white pepper||0 1/2 tsp.|
|kosher salt||1 tbsp.|
|pumpkin seeds||4.5 oz.||1 cups|
|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.