RECIPE DETAILS
Item ID: 1803928
Serving Description: 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 Description: 1 Cup (8 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Soups, Vegetarian, Gluten Free
Allergens: Milk
Ingredients
Ingredients list for this recipe is unavailable.
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
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0.75 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 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 | 197.38 kcal |
| Total Fat | 6.28 gm |
| Saturated Fat | 3.77 gm |
| Trans Fat | 0.00* gm |
| Sodium | 223.55 mg |
| Carbohydrates | 36.76 gm |
| Fiber | 6.20 gm |
| Sugars | 6.24* gm |
| Added Sugars | 0.00* gm |
