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Curried Winter Squash Soup

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 80
Calories from Fat 30
% Daily Value*
Total Fat 3.5g 5%
Saturated Fat 1.5g 8%
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 440mg 18%
Potassium 180mg 6%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Sugars 3g  
Protein 1g  
 
Vitamin A 0% Vitamin C 20%
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: 5 Gallons
Serving Size: 1 cup

Ingredients

Amount Ingredients
5 lbs. Winter (Acorn) Squash
2 lbs. Carrots, Peeled, Diced
1 lb. Onion, Diced
1/2 cup Vegetable Oil
1/4 cup Garlic, Diced
9 oz. Custom Culinary® Gold Label Mirepoix Base
4 gal. Water, Hot
1/2 cup Curry Powder
1 1/4 (20-oz.) bags Custom Culinary® Whisk & Serve® Cream Soup & Sauce Starter
1/2 tsp. Salt
1/4 tsp. White Pepper, Ground
3 lbs. Red Peppers, Roasted
1 cup Sour Cream

Recommended Products: 9801 Gold Label Mirepoix Base, 1285 Whisk & Serve® Cream Soup & Sauce Starter

Directions

  1. Cut and seed squash. Place squash on a greased baking sheet cut side down. Bake at 350°F for 1 hour. Set aside.
  2. In an 8 gallon sauce pot or 10 gallon steam jacketed kettle, heat oil over medium high heat. Add carrots, onions and garlic. Sauté 5-7 minutes, stirring frequently. Scoop out baked squash. Add to sautéed vegetables, mixing well.
  3. Add 2 gallons of hot water, Gold Label Mirepoix Base and curry powder, mixing well. Heat to boiling. Reduce heat and gently boil 3-5 minutes, stirring frequently.
  4. In a 4 gallon sauce pot add 2 gallons of hot water. Gradually add Whisk & Serve® Cream Soup & Sauce Starter, stirring constantly with a wire whip until smooth. Add to boiling liquid, mixing well. Gently boil 15-20 minutes, stirring occasionally.
  5. Purée soup in a food processor until smooth and well blended. Strain soup back into an 8 gallon sauce pot or 10 gallon steam jacketed kettle. Heat to a gently boil, stirring occasionally.
  6. Combine peeled roasted red peppers and sour cream in a food processor. Mix until smooth and well blended. Paint soup with roasted red pepper purée at service.

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