Skip to main content


Categories, screen reader users, press alt plus down arrow

Turkey Butternut Squash Chowder

Made With:


Signature Butternut Squash

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

View Product


Recipe Tip:

Serve with a crusty roll and/or green salad.

Total Time

85 min.

Serving & Size

1 cup (250 mL)

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.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving

- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

× =

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
vegetable oil 1 cup 60  mL
butter 1 cup 60  mL
Turkey breast, ½” cooked, diced 3 lb 1 1/2  kg
Onions, chopped 2 cups 500  mL
Carrots. chopped 2 cups 500  mL
Celery, chopped 2 cups 500  mL
Garlic, minced 2 tbsp 30  mL
Sage, dried, rubbed 2 tbsp 30  mL
Campbell’s® Signature Condensed Butternut Squash Soup 1 tub (8 cups) tub (1.81 kg)
water 8 cups L
Potatoes, diced, blanched 4 cups L
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.
Weight Measure
Corn kernels. frozen 1 cups 375  mL
Peas. frozen 1 cups 375  mL
Cranberry sauce 1 cup 250  mL
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.


©2023 CSC Brands LP, All Rights Reserved.