Made With:
Total Time
min.
Serving & Size
4 oz / 115 mL
Yields
Campbell's® Butternut Squash Soup, potatoes, cream and Parmesan are layered and roasted to create this rich, indulgent side dish.
Nutrition Facts
Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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 | ||||
|---|---|---|---|---|
| × | = | |||
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
Step 3
| 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 | Weight | Measure | Instructions |
Ingredients & Instructions
| Instructions |
| 1 | Defrost soup in refrigerator overnight. 2. Grease a full steam table pan with oil or butter. 3. Spread a layer of Soup on bottom of pan. |
| 2 | Top with a layer of potatoes and sprinkle with 1/3 parmesan and 1/3 of the cream—season with salt and pepper. |
| 3 | Repeat with 2 more layers. |
| 4 | Top with bread crumbs and bake at 350ºF (170C) for 1 hour or until potatoes are soft and top is browned. |
