BUTTERNUT SQUASH POT PIE
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 877mg
37%
Total Carbohydrate 58.3g
19%
Dietary Fiber 5.5g
22%
Protein 7.6g
15%
Vitamin A 41%
Vitamin C 17%
Calcium 7%
Iron 16%

butternut squash pot pie

Sautéed onions, carrots, celery, potatoes, parsnips, butternut squash with Campbell's® Culinary Reserve Harvest Butternut Soup, topped with puff pastry.

  • Total time: 35 minutes
  • Servings: 10
Ingredient Weight Measure
olive oil 3 tbsp.
onion , diced 5.500 oz. 1 cup
carrot , diced 4.500 oz. 1 cup
celery , diced 3.500 oz. 1 cup
potato , peeled, diced 10.500 oz. 2 cup
parsnip peeled, diced 9.500 oz. 2 cup
butternut squash , peeled, seeded, diced 8.000 oz. 2 cup
garlic , chopped 2 tbsp.
fresh thyme leaves 1 tbsp.
kosher salt 1 tsp.
black pepper , ground 0.5 tsp.
unsalted butter 2 tbsp.
Campbell's® Culinary Reserve Harvest Butternut Soup , 4 lb pouch 1 pouch
cornstarch 2 tsp.
puff pastry , 5x5 square(s) 10 ea.
egg , medium, lightly beaten 1 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 Campbell's® Culinary Reserve Harvest Butternut 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.

Sautéed onions, carrots, celery, potatoes, parsnips, butternut squash with Campbell's® Culinary Reserve Harvest Butternut Soup, topped with puff pastry.

  • Total time: 35 minutes
  • Servings: 10
Ingredient Weight Measure
olive oil 3 tbsp.
onion , diced 5.500 oz. 1 cup
carrot , diced 4.500 oz. 1 cup
celery , diced 3.500 oz. 1 cup
potato , peeled, diced 10.500 oz. 2 cup
parsnip peeled, diced 9.500 oz. 2 cup
butternut squash , peeled, seeded, diced 8.000 oz. 2 cup
garlic , chopped 2 tbsp.
fresh thyme leaves 1 tbsp.
kosher salt 1 tsp.
black pepper , ground 0.5 tsp.
unsalted butter 2 tbsp.
Campbell's® Culinary Reserve Harvest Butternut Soup , 4 lb pouch 1 pouch
cornstarch 2 tsp.
puff pastry , 5x5 square(s) 10 ea.
egg , medium, lightly beaten 1 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 Campbell's® Culinary Reserve Harvest Butternut 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.

Made with:

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