Meals & Beverages

RECIPES

BUTTERNUT SQUASH POT PIE MADE WITH CAMPBELL’S® SIGNATURE HARVEST BUTTERNUT SQUASH

Made With:

Product

Campbell’s® Signature Frozen Ready to Eat Soup Harvest Butternut Squash Soup

Campbell's® Signature Harvest Butternut Squash Soup

Rich butternut squash simmered with cream and a blend of warm spices including ginger, cinnamon and nutmeg.

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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%
Total Time

35 min.

Serving & Size

SERVING (6 OZ.)

Yields

Sautéed onions, carrots, celery, potatoes, parsnips, butternut squash in a creamy butternut squash sauce, and topped with puff pastry.

Nutrition Facts

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%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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.

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
olive oil 3  tbsp.
onion 6 oz. 1  cups
carrot 5 oz. 1  cups
celery 4 oz. 1  cups
potato 11 oz. 2  cups
parsnip 10 oz. 2  cups
butternut squash 8 oz. 2  cups
garlic 2  tbsp.
fresh thyme leaves 1  tbsp.
kosher salt 1  tsp.
black pepper 1/2  tsp.
unsalted butter 2  tbsp.
Made With:

Product

Campbell’s® Signature Frozen Ready to Eat Soup Harvest Butternut Squash Soup

Campbell's® Signature Harvest Butternut Squash Soup

View Product
Campbell's® Signature Harvest Butternut Squash Soup 1  pouches
cornstarch 2  tsp.
puff pastry 10  ea.
egg 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 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.

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