Butternut Squash Soup
Butternut Squash Soup
Directions
- In large sauce pot, heat oil over medium heat. Add onions. Cook for 5 minutes, or until translucent.
- Add garlic, thyme and parsley. Cook for 2 minutes.
- Add turkey sausage, mushrooms, carrots, butternut squash and beans. Cook for 3 minutes.
- Add kale and pepper. Simmer for 4 minutes.
- Add Campbell's® Classic Healthy Request® Condensed Cream of Mushroom soup, milk, half & half and butternut squash puree. Simmer for 4 minutes.
- To Serve: Using a #16 scoop, portion ¼ cup cooked rice into serving bowl. Using an 8-ounce ladle, top with 1 cup soup mixture. Serve immediately.
Ingredients
- 1 1/4 tsp Black Pepper
- 5 cup rice, brown, cooked
- 1 cup butternut squash , cut into cubes
- 4 cup butternut squash , puree
- 1 tbsp oil, canola
- 1 cup Carrot, peeled, diced
- 1 can Campbell's® Classic Healthy Request® Condensed Cream of Mushroom Soup, (50 oz.)
- 4 cup mushroom(s), crimini, julienned
- 1 tbsp garlic, peeled, roasted, mashed
- 2 cup cream, half and half
- 6 cup kale, chopped
- 5 cup Milk
- 1 cup onion, chopped
- 1 tbsp parsley, fresh, chopped
- 1 1/4 cup onion(s), pearl, thawed
- 1 tbsp dry thyme, crushed
- 20 oz, ground, yield from 1 oz. raw
- 5 cup beans, kidney, white, reduced sodium, rinsed, drained