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Butternut Squash Stuffing Baked Soup

Made With:

Soups

Signature Harvest Butternut Squash

Rich butternut squash simmered with cream and a blend of warm spices including ginger, cinnamon and nutmeg.

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Total Time

Not Available

Serving & Size

12 oz (1 1/2 cups)

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 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Butternut Squash, roasted medium diced 3 cups 750  mL
Salt 1 tbsp 15  mL
Black Pepper 1 tsp 5  mL
Preheat oven: 350 degrees

1) Season diced butternut squash with salt & pepper, reserve.
Ingredients Weight Measure
Weight Measure
Olive Oil 3 tbsp 45  mL
2) Heat oil in sauce pot over medium heat, cook diced butternut for 5-6 minutes, until tender.
Ingredients Weight Measure
Weight Measure
Stuffing Mix Vegetarian, prepared 6 cups 1  L
3) Cook stuffing mix per directions, reserve.

4) Combine stuffing and butternut squash in mixing bowl, keep warm
Ingredients Weight Measure
Weight Measure
Signature Harvest Butternut Squash 1 4 lb Pouch 1  1.82 kg Pouch
Frozen Vegetable Mixed 6 cups 1  L
5) Add mixed vegetables to Havest Butternut Squash soup and heat and hold.

6) Ladle 12 oz of Harvest Butternut Squash soup in an oven-proof soup vessel.

7) Place Stuffing round on top of soup and bake in 350 degree oven for 8-10 minutes.

Pre-made Stuffing Rounds (option): Follows Step 4 1) Place stuffing mix on parchment paper lined sheet tray, ensure it's spread evenly and flat on tray.

2) Place another sheet tray on top and let stuffing mixture cool completely.

3) Once cooled, cut out stuffing rounds that are slightly larger in diameter of soup vessel. (Return to step 5 once complete).

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