Harvest Butternut Squash Soup

Harvest Butternut Squash Soup

Included Ingredients

Spice Garlic Powder, Onion White (Diced), Squash Butternut frozen, Beans Great Northern (prepared great northern beans, water, salt, calcium chloride (firming agent)), Beans Garbanzo (Cooked dried chick peas, water, salt, disodium EDTA (to preserve color).), Kale frozen unprepared, Spice Thyme, Spice Paprika, Spice Sage Ground, Spice Black Pepper, Turkey ground (lean) (Ground Turkey, Rosemary Extract), Spice fennel seed, Salt (Salt, calcium silicate (an anticaking agent)), Bouillon Chicken base (Roasted Chicken, Salt, Sugar, Hydrolyzed Corn Protein, Contains 2% Or Less Of Chicken Fat, Onion Powder, Disodium Inosinate, Disodium Guanylate, Extractive of Turmeric (Color), Spice Extractive.)

Groceries Needed

  • Milk or half and half (can also use coconut milk or cashew cream for dairy free)

Optional Additions

  • Salt (for stronger flavor)
  • Pepper (for stronger flavor)
  • Crushed red pepper flakes
  • Crusty Bread
  • Salad

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve with fresh bread or your favorite greens for a complete meal.

Small

3 Servings

Stovetop

Add 2 cups of water to a medium saucepan and cook from frozen over medium heat. Break up the meal as it thaws and cooks. Bring to a boil, then reduce heat to low and cook for 25-30 minutes. Remove from heat. For additional creaminess, stir in 1/4 cup milk or half and half (or cashew cream or lite coconut milk) after cooking.

Slow Cooker

Using a 1.5-2 quart slow cooker, add 2 cups of water and cook on low for 3-4 hours, or to an internal temperature of 165 F. For additional creaminess, stir in 1/4 cup milk or half and half (or cashew cream or lite coconut milk) after cooking.

Pressure Cooker

Add 2 cups of water and cook on manual (high pressure) for 15-20 minutes, or to an internal temperature of 165 F. Quick pressure release. Break up meat and stir. For additional creaminess, stir in 1/4 cup milk or half and half (or cashew cream or lite coconut milk) after cooking.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Crushed red pepper flakes 1/4 tsp

Medium

6 Servings

Stovetop

Add 4 cups of water to a medium saucepan and cook from frozen over medium heat. Break up the meal as it thaws and cooks. Bring to a boil, then reduce heat to low and cook until heated through. Remove from heat. For additional creaminess, stir in 1/2 cup milk or half and half ((or cashew cream or lite coconut milk for dairy free) after cooking.

Slow Cooker

Add 4 cups of water and cook on low for 3-4 hours, or to an internal temperature of 165 F. Break up meat and stir. For additional creaminess, stir in 1/2 cup milk or half and half (or cashew cream or lite coconut milk) after cooking.

Pressure Cooker

Add 4 cups of water and cook on manual (high pressure) for 30 minutes, or to an internal temperature of 165 F. Quick pressure release. Break up meat and stir. For additional creaminess, stir in 1/2 cup milk or half and half (or cashew cream or lite coconut milk) after cooking.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Crushed red pepper flakes 1/2 tsp

Nutrition Facts

Serving Size: 1 cup (250 g)

Calories: 280 Total Fat: 8 g Cholesterol 55 mg Sodium: 990 mg Total Carbohydrates: 32 g Dietary Fiber: 7 g Total Sugars 5 g Protein: 23 g Iron: 3 mg Potassium 588 mg Calcium: 109 mg

Allergens: Contains corn.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.