A rich & hearty soup filled with roasted butternut squash, kale, mushrooms & turkey sausage that comes in a savory garlic herb cream sauce featuring Healthy Request® Condensed Cream of Mushroom, it will leave you completely satisfied.
- Total time:
60 minutes
- Servings:
24
|
Ingredient
|
Weight
|
Measure
|
|
canola oil |
|
1 tbsp. |
|
onion , diced |
3.5
oz. |
1 cup |
|
garlic , peeled, roasted, mashed |
|
1 tbsp. |
|
dried thyme , crushed |
|
1 tsp. |
|
fresh parsley , chopped |
|
1 tbsp. |
|
ground turkey sausage , yield form 1 ounce raw |
|
20 |
|
cremini mushroom , julienned |
11.5
oz. |
4 cup |
|
carrot , peeled, diced |
4.5
oz. |
1 cup |
|
butternut squash , cut into cubes |
4.0
oz. |
1 cup |
|
reduced sodium white kidney beans , rinsed, drained |
30.0
oz. |
5 cup |
|
kale , chopped |
7.5
oz. |
6 cup |
|
black pepper |
|
0.25 tsp. |
|
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea |
|
1 can |
|
milk |
27.5
oz. |
5 cup |
|
half and half |
|
2 cup |
|
butternut squash , puree |
7.5
oz. |
4 cup |
|
black pepper , ground |
|
1 tsp. |
|
cooked brown rice |
43.0
oz. |
5 cup |
1. In large sauce pot, heat oil over medium heat. Add onions. Cook for 5 minutes, or until translucent.
2. Add garlic, thyme and parsley. Cook for 2 minutes.
3. Add turkey sausage, mushrooms, carrots, butternut squash and beans. Cook for 3 minutes.
4. Add kale and pepper. Simmer for 4 minutes.
5. Add Campbells® Healthy Request® Cream of Mushroom Soup, milk, half & half and butternut squash puree. Simmer for 4 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
To Serve: Using a #16 scoop, portion 1/4 cup cooked rice into serving bowl. Using an 8-ounce ladle, top with 1 cup soup mixture. Serve immediately.
A rich & hearty soup filled with roasted butternut squash, kale, mushrooms & turkey sausage that comes in a savory garlic herb cream sauce featuring Healthy Request® Condensed Cream of Mushroom, it will leave you completely satisfied.
-
Total time:
60 minutes
-
Servings:
24
|
Ingredient
|
Weight
|
Measure
|
|
canola oil |
|
1 tbsp. |
|
onion , diced |
3.5
oz. |
1 cup |
|
garlic , peeled, roasted, mashed |
|
1 tbsp. |
|
dried thyme , crushed |
|
1 tsp. |
|
fresh parsley , chopped |
|
1 tbsp. |
|
ground turkey sausage , yield form 1 ounce raw |
|
20 |
|
cremini mushroom , julienned |
11.5
oz. |
4 cup |
|
carrot , peeled, diced |
4.5
oz. |
1 cup |
|
butternut squash , cut into cubes |
4.0
oz. |
1 cup |
|
reduced sodium white kidney beans , rinsed, drained |
30.0
oz. |
5 cup |
|
kale , chopped |
7.5
oz. |
6 cup |
|
black pepper |
|
0.25 tsp. |
|
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea |
|
1 can |
|
milk |
27.5
oz. |
5 cup |
|
half and half |
|
2 cup |
|
butternut squash , puree |
7.5
oz. |
4 cup |
|
black pepper , ground |
|
1 tsp. |
|
cooked brown rice |
43.0
oz. |
5 cup |
1. In large sauce pot, heat oil over medium heat. Add onions. Cook for 5 minutes, or until translucent.
2. Add garlic, thyme and parsley. Cook for 2 minutes.
3. Add turkey sausage, mushrooms, carrots, butternut squash and beans. Cook for 3 minutes.
4. Add kale and pepper. Simmer for 4 minutes.
5. Add Campbells® Healthy Request® Cream of Mushroom Soup, milk, half & half and butternut squash puree. Simmer for 4 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
To Serve: Using a #16 scoop, portion 1/4 cup cooked rice into serving bowl. Using an 8-ounce ladle, top with 1 cup soup mixture. Serve immediately.
