RECIPE DETAILS
Item ID: 1803928
Serving Size: 1 Cup (8 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Soups, Vegetarian, Gluten Free
Allergens: Milk
RECIPE DETAILS
Item ID: 1803928
Serving Size: 1 Cup (8 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Soups, Vegetarian, Gluten Free
Allergens: Milk
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. We recommend scaling based on multiples of servings per pan. Click the “Reset” button to return to the default standard batch size.
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.
- Cook the butternut squash:
- Cut the butternut squash in half and scoop out seeds.
- Place the cut sides down in hotel pans, then fill with 1 inch of water.
- Roast in 375°F oven for about 25 minutes or until soft.
- Once cooled, scoop out the flesh and discard the skin.
- Use an immersion blender or blender to purée the butternut squash until smooth (in batches if needed).
- Prepare the produce:
- Cut off ends and remove skin from onions, then dice into small cubes.
- Core and coarsely chop apples.
- Make the vegetable stock:
- Whisk the vegetable base in the water until it completely dissolves.
Preparation
- In a pot or tilt skillet, melt the butter.
- Cook/sauté onions and apples for about 5 minutes or until the onions are translucent and the apples are softened.
- Stir in the puréed butternut squash and salt.
- Mix in the vegetable stock and milk.
- Bring to a boil, then reduce heat to a simmer and cook for about 20 minutes or until the internal temperature reaches 155°F.
- Mix in cinnamon and cumin.
- Use an immersion blender to blend until completely smooth.
- Hot hold until service at or above 135°F.
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).
11. Label, date, and keep refrigerated or frozen.
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)
Suggested serving utensil: ladle or spoodle
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, Beans, Peas, & Lentils | 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 | 275.82 mg |
| Carbohydrates | 37.62 gm |
| Fiber | 6.20 gm |
| Sugars | 6.24* gm |
| Added Sugars | 0.00* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
