Butternut Squash Soup with Roasted Apples

Butternut Squash Soup with Roasted Apples
Total Time

60 min.

Serving & Size

8 oz / 250 mL

Add To Pantry

Your consumers will love this fragrant harvest soup. Just add apples butter and a dash of cinnamon to Campbell's® Butternut Squash Soup.

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*
1.8 kg
4 lbs

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

Water 2 L 64 oz
Apple Juice 300 mL 10 oz
Apple, diced 500 g 1 lb
Butter 60 g 2 oz
Salt and pepper
1. Combine soup (1 tub), water & apple juice in a pot and heat to boiling* (min. 180ºF/80ºC).
2. Reduce heat and simmer for 10 minutes.
3. Meanwhile toss apples with butter and cinnamon and roast in hot oven till lightly browned.
4. Add apples to soup, adjust seasoning and serve.

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