Serving & Size
8 oz / 250 mL
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
A sprinkling of toasted pine nuts adds just the right touch of rich, roasted flavour to this pasta dish made with Campbell's® Butternut Squash Soup and cream.
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.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
Ingredients & Instructions
|1||Sauté garlic in butter for 30 seconds.|
|2||Add soup (1 tub) and heat to boiling*** (min. 180ºF/80ºC) in sauté pan and stir in cream. Season to taste.|
|3||Reheat fettuccine in boiling water for 30 seconds. 4. Toss fettuccine in sauce to coat well.|
|4||Transfer to heated serving plate and top with toasted pine nuts, chives and parmesan.|