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Ethnic Cuisines

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Autumn Roasted Squash Soup

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 170
Calories from Fat 50
% Daily Value*
Total Fat 6g 9%
Saturated Fat 0.5g 3%
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 820mg 34%
Potassium 370mg 11%
Total Carbohydrate 32g 11%
Dietary Fiber 2g 8%
Sugars 20g  
Protein 1g  
Vitamin A 10% Vitamin C 45%
Calcium 6% Iron 10 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 10 servings
Serving Size: 1 cup


Amount Ingredients
1 1/2 lbs. Butternut or Acorn Squash
1 Tbsp. Custom Culinary® Master’s Touch® Roasted Garlic Flavor Concentrate
1/4 cup Orange Juice
1 Tbsp. Brown Sugar
2 Tbsp. Olive Oil
1 Tbsp. Cumin, Ground
1 tsp. Ginger, Ground
1/4 tsp. Cloves, Ground
1/4 tsp. Thyme, Dried
1 qt. Apple Juice
2 Tbsp. Custom Culinary® Gold Label Mirepoix Base
1/8 tsp. White Pepper, Ground

Recommended Products: 9801 Gold Label Mirepoix Base, 9815 Master’s Touch® Roasted Garlic Flavor Concentrate


  1. Cut squash in half and remove seeds.
  2. In a small mixing bowl add Master’s Touch® Roasted Garlic Flavor Concentrate, orange juice, brown sugar, and olive oil, mixing well with a wire whip. Brush mixture onto the inside of squash. Bake at 375 degrees F for 35-45 minutes until squash is tender.
  3. Remove squash from skin, let cool.
  4. In a food processor combine squash, cumin, ginger, cloves, thyme, apple juice and Gold Label Mirepoix Base. Blend until smooth.
  5. In a 1 gal. sauce pot add pureed mixture. Heat to boiling. Add white pepper, mixing well. Reduce heat and gently boil 15-20 minutes, stirring frequently.

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