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.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|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||2 1/2 tsp.|
|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.