Butternut Squash Stuffing Baked Soup
Total Time
- 3 cups 750 mL Butternut squash, roasted medium diced
- 1 tbsp 15 mL Salt
- 1 tsp 5 mL Black Pepper
- 3 tbsp 45 mL Olive Oil
- 6 cups 1.5 L Stuffing Mix (Vegetarian), prepared
- 1 pouch (4 lb) 1 pouch (1.81 kg) Signature Harvest Butternut Squash, heat and hold
- 6 cups 1 L Frozen Vegetable Mixed
- Preheat oven: 180°C (350°F)
- Season diced butternut squash with salt & pepper, reserve.
- Heat oil in sauce pot over medium heat, cook diced butternut for 5–6 minutes, until tender.
- Cook stuffing mix per directions, reserve.
- Combine stuffing and butternut squash in mixing bowl, keep warm.
- Add mixed vegetables to Harvest Butternut Squash Soup and heat and hold.
- Ladle 355 mL (12 oz) of Harvest Butternut Squash Soup in an oven-proof soup vessel.
- Place Stuffing round on top of soup and bake in 180°C (350°F) oven for 8-10 minutes.
Tips
Nutrition Facts
*5% or less is a little. 15% or more is a lot.
Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.
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