RECIPE DETAILS
Item ID: 1803928
Serving Size: 1 Cup (8 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Soups, Vegetarian, Gluten Free
Allergens: Milk
RECIPE DETAILS
Item ID: 1803928
Serving Size: 1 Cup (8 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Soups, Vegetarian, Gluten Free
Allergens: Milk
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields:
- Butternut squash: 84%
- Onions: 78%
- Apples: 78%
Pre-Preparation
- Wash produce as needed.
- Cut the squash in half and scoop out seeds.
- Place cut side down in a hotel pan with 1 inch of water.
- Roast at 375°F for about 25 minutes or until soft.
- Once cooled, scoop out the flesh and discard the skin.
- Purée the squash until smooth.
- Dice the onions.
- Core and coarsely chop apples.
- Make the stock by dissolving the base in water.
Preparation
- In a pot or tilt skillet, sauté onions and apples in butter until onions are translucent and apples are softened.
- Add the puréed squash and stir to combine.
- Flavor with salt.
- Add the stock and milk.
- Bring to a boil, then reduce to a simmer and cook for about 20 minutes or until the internal temperature reaches 155°F.
- Mix in cinnamon and cumin.
- Blend using an immersion blender.
- Hot hold above 140°F until service.
If preparing ahead or transporting out:
9. Pour soup into hotel pans and cool completely under HACCP procedures.
10. Transfer soup to one-gallon containers (3 qt volume) and label.
11. Keep refrigerated or freeze.
12. Thaw and reheat in the oven at 350°F for 20 minutes or until the internal temperature reaches 165°F.
Serving
Serving size: 1 Cup (8 oz.)
Recipe Source: Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ¾ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 203.89 kcal |
| Total Fat | 6.49 gm |
| Saturated Fat | 3.77 gm |
| Trans Fat | 0.00* gm |
| Sodium | 275.59 mg |
| Carbohydrates | 37.62 gm |
| Fiber | 6.20 gm |
| Sugars | 6.24* gm |
| Added Sugars | 0.00* gm |
