Butternut Squash Soup

Instructions

Pre-Preparation

Butternut squash yields 84%
Apples yield 78%
Onions yield 78%

1. Wash and 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. Wash and core apples, 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 or until the internal temperature reaches 155 degrees F.
6. Burr mix.
7. Flavor with cinnamon and cumin.
8. Hot hold above 140 degrees F. until service.

If preparing ahead or transporting out:
9. Remove soup from kettle to hotel pans and chill cool completely under HACCP procedures.
10. Transfer soup to one-gallon containers (3 qt volume) and label.
11. Freeze.
12. Thaw and reheat in the oven at 350 degrees F. for 20 minutes or until the internal temperature reaches 165 degrees F.

Serving

Serving = 1 Cup (8oz.)