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Butternut Squash Soup

Made With:

Tip

Serve with a dollop of cream or sour cream on top, sprinkled with grated nutmeg.

Total Time

min.

Serving & Size

8 oz / 250 ml

The mild sweetness in this soup comes naturally from the butternut squash and sautéed onions. Finished with a touch of nutmeg for a spicy mellowness, it's a perfect cook-weather soup.

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

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Vegetable Oil 2 tsp 10  mL
Onions, diced 4 1/2 oz 135  g
Garlic, chopped 2 tsp 10  mL
1. Sauté onions and garlic in oil over medium heat. (Take care not to burn garlic).
Ingredients Weight Measure
Weight Measure
Campbell’s® Condensed Chicken Broth 48 oz 1 1/2  L
Water 48 oz 1 1/2  L
Butternut Squash, diced 56 oz 1 17/25  kg
2. Add broth, water, and squash. Heat to boiling and simmer for 30 minutes or until squash is soft.
Ingredients Weight Measure
Weight Measure
Nutmeg, grated 2 tsp 10  mL
3. Blend using a stick blender. Add boiling water if too thick. Stir in nutmeg.

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