Campbell's® Butternut Squash Soup, potatoes, cream and Parmesan are layered and roasted to create this rich, indulgent side dish.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
| Ingredients | Metric | Imperial |
Campbell's® Butternut Squash Soup* (1 tub)
1.8
kg
4
lbs
A rich, creamy puree of butternut squash seasoned with cinnamon, nutmeg, ginger and garlic. 
|
||
| Russet Potatoes, sliced | 2 kg | 4 1/2 lbs |
| Parmesan Cheese | 100 g | 3 1/2 oz |
| Heavy Cream | 2 kg | 4 1/2 lbs |
| Salt and Pepper | ||
| Breadcrumbs | 500 g | 1 lb |
| 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. |
| 4. Top with a layer of potatoes and sprinkle with 1/3 parmesan and 1/3 of the cream—season with salt and pepper. |
| 5. Repeat with 2 more layers. |
| 6. Top with bread crumbs and bake at 350ºF (170C) for 1 hour or until potatoes are soft and top is browned. |
