Recipe
Corner
Simple Steps for
Soup!
Fall Harvesd tTartSoApupleps
Butternut Squash an
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Ingredients
1-3 Lb bag, 1" cubed butternut squash
(#462830)
1 large yellow onion, julienned
1/2 large shallot, julienned
2 Oz butter
1 Tbl fresh chopped thyme
3 Granny Smith apples, peeled, cored
and rough chopped
4 quarts water + 4 Tbl chicken base
(#752509) for chicken stock
S&P to taste
1/4 tsp nutmeg
1/4 tsp cinnamon
Directions
1.Saute onions, shallots, thyme,
butter, salt & pepper until onions
are clear and start to brown.
2.Add butternut squash and apples
and saute for 5 minutes, stirring
occasionally.
3.Add 4 quarts of chicken stock and
simmer for 1½ hours. Remove
from heat, add nutmeg and
cinnamon and purée with an
immersion blender.
4.Yields 6 quarts. Ladle 10 Oz of
soup into a bowl, add a dollop
of Greek yogurt (#388015) and
sprinkle with toasted pumpkin
seeds.
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10 Oz Bowl: COGS: $.63 ; Suggested Sell: $3.95; Profit: $3.32; Food Cost: 16%
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