Enjoy the flavours of a classic holiday meal in a warm and vibrant soup loaded with lean protein and vegetables – and topped with tangy cranberry sauce.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|vegetable oil||60 mL||1/4 cup|
|butter||60 mL||1/4 cup|
|Turkey breast, ½” cooked, diced||1.5 kg||3 lb|
|Onions, chopped||500 mL||2 cups|
|Carrots. chopped||500 mL||2 cups|
|Celery, chopped||500 mL||2 cups|
|Garlic, minced||30 mL||2 tbsp|
|Sage, dried, rubbed||30 mL||2 tbsp|
Campbell’s® Signature Condensed Butternut Squash Soup
1 tub (1.81 kg)
1 tub (8 cups)
|water||2 L||8 cups|
|Potatoes, diced, blanched||1 L||4 cups|
|Corn kernels. frozen||375 mL||1 1/2 cups|
|Peas. frozen||375 mL||1 1/2 cups|
|Cranberry sauce||250 mL||1 cup|
|1. Heat oil and butter in large stockpot set over medium heat; sauté turkey, onions, carrots, celery, garlic and sage for about 10 minutes or until softened but not browned. Stir in Campbell’s® Signature Condensed Butternut Squash soup, water and potatoes; bring to boil. Reduce heat to medium-low.|
|2. Simmer for 45 to 60 minutes or until thickened and flavourful. Stir in corn and peas. Remove from heat. Keep warm for up to 4 hours. Note; can prepare ahead by letting cool completely and refrigerate for up to 3 days.|
- Ladle 1 cup (250 mL) soup into bowl. Garnish with 1 tbsp (15 mL) cranberry sauce.