Recipe: Vegan Creamy Butternut Squash Soup

STATION: Soup / Homestyle Author: Olivia Tracy

YIELD: 1.5 Gallons (24 cups)
NUMBER OF PORTION: 24

MISE EN PLACE
1. Chef's knife x 2, 2. 1 full baking sheet lined with baking paper, 3. 1 half baking sheet lined with baking paper, 4. Large Saucepot (4 quarts or bigger), 5. Metal spoon x 3, 6.
Tablespoon, 7. Electric portioning Scale, 8. Teaspoon, 9. Liquid measuring cup x 2, 10. Green cutting board x 2, 11. Large Stockpot (12 quart), 12. Spoodle, 13. Paring knife, 14. Can
opener, 15. Immersion Blender, 16. Ban Marie x 2, 17. 8 oz. ladle, 18. Ban Marie Cover

On the serving line: Ban Marie, 8 oz ladle, Salt and Pepper Shakers

INGREDIENTS AMOUNT UNIT PREPARATION & PROCEDURE

Butternut Squash, peeled and diced into 1 inch cubes 9 lbs. 1. Pre-heat oven to 300º.
2. Spread out butternut squash cubes on 1 full and 1 half baking sheets lined with
Water 3.5 quarts baking paper, and place in preheated oven for 40 minutes.
3. While butternut squash is cooking, bring water to a boil in a large saucepot (that can
Vegetable Stock 3.5 tbsp. hold 4 quarts or more). Mix in vegetable stock and stir until it is a broth. Cover and hold
warm.
Vidalia Onion 2 lbs. 4. Dice onions using a chef's knife into a small dice (1/4 inch dice). Pour olive oil into
large stockpot (12 quart) on low heat. Saute diced onions in the saucepot for about 5
Olive Oil 4 tbsp. minutes with a metal spoon.
5. Sprinkle salt and sage on sauteeing onion until translucent.
Kosher Salt 4 tsp. 6. Take butternut squash out of the oven after 40 minutes.
7. Add butternut squash to the stockpot and then the vegetable broth (only use just
Sage 8 tsp. enough broth to barely cover the squash).
8. Simmer until the squash is very soft (about 15 minutes). To test the softness of the
Coconut Milk 48 ounces squash, lift a cube out with a spoodle. Poke with a paring knife, and if it slides easily
through the center, it is done.
9. Puree soup with an immersion blender until very smooth and creamy.
10. Measure out and add coconut milk to the stockpot. Mix with a spoon until even and
consistent throughout.
11. Move soup to ban marie for service, with 8 oz. ladle.
12. Place remainder of soup in a ban marie and place in a warming box, covered.

Line Preparation and Service:

13. Set out salt and pepper shakers on line with service.
14. Refill ban marie at service line as needed.

Total Cost: $0.00

Cost per Portion: $0.00