Soup, Butternut Squash

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary8.13 ozElementary1 CElementaryN/A
Secondary8.13 ozSecondary1 CSecondaryN/A
Recipe Total Yield
Volume4 gal
Weight32.5 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary000.75
Secondary000.75
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IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Vegetable Oil1 C8 oz1 C
Squash, Butternutpeeled, seeded, chopped17.77 lb15 lb
Onion, Yellowpeeled, large diced10.95 oz10 oz1 pt
Carrot, Wholepeeled, chopped2.55 lb2.13 lb
Garlic, Freshpeeled, chopped1.14 oz1 oz
Celeryrough chopped8.72 oz6 oz1 C, 4 Tbsp
Parsley, Freshleaves chopped2.28 oz0.9 oz8 Tbsp
Thyme, Freshleaves chopped0.15 oz0.1 oz1 Tbsp
WATER16 lb2 gal
Salt, Kosher1.2 oz1.2 oz2 Tbsp
Black Pepper, Ground0.07 oz0.07 oz1 tsp

Method

  1. In a large enough vessel, (stock pot, tilt skillet, or steam jacketed kettle), heat the oil and sauté the squash, beet, onion, carrots and celery for 10 minutes.
  2. Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
  3. Add the water, cover, and simmer 5 minutes until all of the vegetables are tender.
  4. Puree with a hand blender.
  5. Check seasoning and adjust as needed.
  6. Hold hot for service or cool according to HACCP SOP.
  7. Reheat, covered, in a 350 oven until internal temperature reaches 165 degrees.
  8. Optional Garnish:
  9. Before sauteing vegetables, heat the oil and fry sage leaves until crisp - about 45 seconds. Remove them from the oil, continue with vegetable saute as per above.
  10. Serve soup with fried sage leaves as garnish.

Serving Guidelines

Elementary Serving Utensil:8 oz ladle
Secondary Serving Utensil:8 oz ladle
Elementary Cost per Serving:$0.27
Secondary Cost per Serving:$0.27