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Butternut Squash and Turkey Chili with Kale

Made With:

Soups

Signature Butternut Squash

A rich, creamy puree of butternut squash seasoned with cinnamon, nutmeg, ginger and garlic.

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Tip

Heat 1 cup (250 mL) soup until steaming and spoon into serving bowl. Garnish with 2 tsp (10 mL) sour cream, 2 tbsp (30 mL) radish, 1 tbsp (15 mL) cilantro, 2 tsp (10 mL) red onion and 3 slices jalapeño pepper.

Total Time

100 min.

Serving & Size

1 cup (250 mL)

Yields

Here’s a bright and flavourful chili loaded with lean protein, wilted greens and garnished with delicate fresh ingredients.

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
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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
canola oil 1 cup 60  mL
ground turkey 4 lb
chopped white onion 2 cups 500  mL
minced garlic 2 tbsp 30  mL
ground cumin 1 tbsp 15  mL
ground coriander 2 tsp 10  mL
hot pepper flakes 1 tsp mL
salt and pepper, each 1 tsp mL
1. Heat oil in large stock pot set over medium-high heat. Crumble in turkey; cook for 8 to 10 minutes or until browned. Add onion, garlic, cumin, coriander, hot pepper flakes, salt and pepper; cook for 3 to 5 minutes or until onion is softened.
Weight Measure
Campbell’s Signature Condensed Butternut Squash 1 tub (4 lb) tub (1.81 kg)
canned white beans, drained and rinsed 4 cups L
stemmed chopped kale 12 cups L
2. Stir in soup and beans. Simmer for 45 to 60 minutes or until thickened and flavourful; stir in kale. Remove from heat. Keep warm for up to 6 hours or let cool completely and refrigerate for up to 3 days.
Weight Measure
sour cream 3 cup 185  mL
shaved radish 1 cups 375  mL
cilantro leaves 1 cups 375  mL
shaved red onion 3 cup 185  mL
thin slices fresh jalapeño pepper 36 
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