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Recipes

Butternut Squash, Kale & Mushroom Bowl

Made With:

Soups

CLASSIC CREAM OF MUSHROOM

Fresh mushrooms in a rich creamy base.

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Total Time

45 min.

Serving & Size

250 mL (1 cup)

A rich & hearty bowl filled with roasted butternut squash, kale & mushrooms that comes in a savoury garlic herb cream sauce featuring Campbell's® Condensed Cream of Mushroom 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 %
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Step 1
Profit Per Serving

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Step 2
Profit Per Meal

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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.

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Canola oil 2 tbsp 30  mL
1. Using a large sauce pot, heat oil over medium heat.
Ingredients Weight Measure
Weight Measure
Onion, sliced thin 2 1/2 cups 625  mL
Garlic, peeled, roasted, mashed 1 tbsp 15  mL
2. Sauté onions and garlic. Cook for 3-4 minutes.
Ingredients Weight Measure
Weight Measure
Butternut Squash, peeled, seeded, diced 2 1/2 cups 625  mL
Carrot, peeled, diced 2 cups 500  mL
Dried thyme, crushed 1 tbsp 15  mL
Fresh parsley, chopped 1 tbsp 15  mL
Black pepper, ground 1/2 tsp 2  mL
3. Add butternut squash, carrots and herbs. Cook for 5 minutes on low heat.
Ingredients Weight Measure
Weight Measure
Campbell’s® Condensed Cream of Mushroom soup 1 can 48 oz. 1  can 1.36 L
Water 1 cup 250  mL
Half & Half 1 cup 250  mL
Sundried tomato pesto 3 tbsp 45  mL
Kale, baby, roughly chopped 3 cups 750  mL
4. Add Campbell’s® Cream of Mushroom Soup, water, half & half, sundried tomato pesto and kale. Simmer for 12 minutes
Ingredients Weight Measure
Weight Measure
Reduced sodium white kidney beans, rinsed, drained 2 cups 500  mL
5. Add kidney beans. Simmer for 3-4 minutes. Reserve.

CCP: Heat to a minimum internal temperature of 165°F / 74°C for 1 minute.
CCP: Hold for hot service at 140°F / 60°C or higher until needed.
Ingredients Weight Measure
Weight Measure
Portobello mushroom, sliced 1/3 cup 90  mL
Canola oil 1/4 cup 62  mL
Kale 2 3/4 cups 690  mL
6. Toss mushrooms with 1/4 cup of oil. Roast in pre-heated 350°F / 177°C oven for 6-7 minutes. Reserve.
Ingredients Weight Measure
Weight Measure
Quinoa, cooked, hot 12 cups 3  L
Marinated tomatoes 1 cup 250  mL
To assemble, portion ingredients in the following order. Serve immediately. 2- #10 scoops (3/4 cup) quinoa
8-ounce ladle (1 cup) soup mixture
1 oz. wilted kale
#60 scoop (about 1 tablespoon) marinated tomatoes
2 oz. sliced mushrooms
7. Lightly wilt kale in hot pan for 1-2 minutes. Reserve.

CCP: Hold for hot service at 140°F / 60°C or higher until needed

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