Squash It! Soup

Yield: 16 servings (12 cups) | Serving Size: 6 ounces (3/4 cup)
Child Nutrition: 1/2 meat/meat alternate ,1/4 cup vegetable (red orange) | HACCP Process III.

Squash It! Soup

Ingredients

  • 2 tablespoons | Olive oil
  • 9 ounces | Onions, chopped
  • 1 teaspoon | Cumin
  • 1/2 teaspoon | Coriander
  • 1 quart | Reduced-sodium chicken broth
  • 2 1/2 pounds | Frozen cubed butternut squash *
*Squash purée can be used in place of frozen, cubed squash. If using prepared purée, add it to the broth and onions and whisk until combined. Skip Step 3 and proceed to Step 4.

Preparation

STEP 1

Heat oil in heavy sauce pan. Add onions, cumin and coriander. Sauté until onions are softened.

STEP 2

Add chicken broth and squash. Simmer until squash is soft.

STEP 3

Place vegetables and stock in a food processor and process until smooth. Return puréed vegetables to sauce pan.

STEP 4

Add Ultimate White Cheese Sauce, black pepper and nutmeg. Whisk to combine. Simmer until heated through to 165°F for 15 seconds. Garnish each serving with 1 ounce sour cream and cilantro, if desired.

CCP: Maintain hot food at 135°F or above


Nutritional Information

  • Serving Size6 ounces (3/4 cup)
  • Calories125 calories
  • Fat 7 grams
  • Sat. Fat 4 grams
  • Trans Fat 0 grams
  • Cholesterol 17 milligrams
  • Sodium 435 milligrams
  • Carbohydrates 10 grams
  • Dietary Fiber 1 grams
  • Sugars 2 grams
  • Protein 6 grams
  • Vitamin A 1029 IU
  • Vitamin C 10 milligrams
  • Calcium 194 milligrams
  • Iron 1 milligrams

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