RECIPE DETAILS
Item ID: SO010
Serving Description: 1 Cup (8oz.)
Food Category: Soup, Sauces, Gravy, and Dressings
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: SO010
Serving Description: 1 Cup (8oz.)
Food Category: Soup, Sauces, Gravy, and Dressings
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Butternut squash yields 84%
Apples yield 78%
Onions yield 78%
1. Cut squash in half and scoop out seeds.
2. Place cut side down in hotel pan with 1 inch water.
3. Roast at 375 degrees F. for about 25 minutes until soft.
4. Cool.
5. Once cooled, scoop out meat and discard the skin.
6. Puree the meat until smooth.
7. Dice onion.
8. Core apples and chop coarsely.
9. Make the stock by dissolving base in water.
Preparation
1. Saute onions and apples in butter in pot or tilt skillet until onions are translucent and apples are softened.
2. Add the pureed squash and stir to combine.
3. Flavor with salt.
4. Add the stock and milk.
5. Bring to boil, then reduce to a simmer and simmer for about 20 minutes.
6. Burr mix.
7. Flavor with cinnamon and cumin.
If preparing ahead or transporting out:
8. Remove soup from kettle to hotel pans and chill.
9. Transfer soup to one-gallon containers (3 qt volume) and label.
10. Freeze.
Serving
Serving = 1 Cup (8oz.)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0.125 | Vegetables Total: 0.75 | Meat/Meat Alternative: 0 | Calories: 71.64 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 47.5% | |
| Red Orange: 0.75 | Grains: 0 | Sodium: 207.68 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
