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Roasted Butternut Squash and Apple Soup with Sage

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Nutrition Facts

Serving Size: 10 oz (282 g )
Amounts Per Serving
Calories 80
Calories from Fat 15
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 1g 4%
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 240mg 10%
Potassium 230mg 4%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Sugars 1g  
Protein 2g  
 
Vitamin A 100% Vitamin C 8%
Calcium 4% Iron 4 %
*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: 1 gallon
Serving Size: 10 oz

Ingredients

Amount Ingredients
5 lbs. Butternut Squash, Whole, Halved Lengthwise, Seeds Removed
1 Tbsp. Vegetable Oil
1 cup Yellow Onions, Minced
1/2 gal. Water, Hot
1 Tbsp. Custom Culinary® Gold Label True Foundations™ Chicken Base
1 tsp. Custom Culinary® Gold Label True Foundations™ Roasted Vegetable Base
2 cups Granny Smith Apples, Peeled, Cored, Large Diced
3 leaves Sage, Fresh, Leaves,
1 quart Heavy Cream
1/8 tsp. Black Pepper, Fresh Ground

Recommended Products: 5124 Gold Label True Foundations™ Chicken Base, 5417 Gold Label True Foundations™ Roasted Vegetable Base

Directions

  1. Place halved butternut squash on sheet pans, roast in a preheated 400°F oven for 30-45 minutes until the flesh is fully cooked (soft and releases from the skin). Remove from the oven.
  2. Scrape cooked flesh discarding all skin, reserve 1 quart of roasted squash "meat".
  3. In a 6 quart soup pot over medium high heat, melt butter and saute onions for 2-3 minutes until just soft (translucent).
  4. In a separate 1 gallon container, measure 1/2 gallon of hot water, blend in True Foundations™ Chicken and Roasted Vegetable Base. Blend thoroughly until base is fully dissolved.
  5. Add the blended chicken and vegetable stock to the onions. Add apples, sage leaves, and roasted butternut squash flesh.
  6. Bring to a boil, reduce heat to simmer and cook 30-45 minutes until flavors are melded.
  7. Add cream, blend thoroughly.
  8. Carefully puree in small batches in a blender.
  9. Add the fresh ground pepper to your taste.

Chef's Tips

Pumpkin Version - Substitute 1 quart canned pumpkin puree for the roasted butternut squash.

Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



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