Butternut Squash, Kale, & Sausage Soup

Ingredient ULF # Portion
Campbell’s Condensed Cream of Mushroom Soup 443127 50 oz.
Chef’s Pride Canola Oil 261371 4 tsp.
Capital City Yellow Onion, Diced 138750 1 cup
Garlic Co. Peeled Garlic, Chopped 128579 1 Tbsp.
Cloverdale Fully Cooked Pork Breakfast Sausage Crumble 547528 16 oz.
Sliced 1/8” Mushrooms 128128 4 cups
Carrots, Peeled & Diced 127100 1 cup
GO Fresh 1” Peeled & Cubed Butternut Squash 141082 1 cup
Taylor Chopped Kale 136260 6 cups
Prairie Farms 2% Reduced Fat Milk 149328 4 cups
Water 3 cups

In large sauce pot, heat oil over medium heat. Add onions. Cook for 5 minutes, or until translucent. Add garlic. Cook for 2 minutes.
Add sausage, mushrooms, carrots, and butternut squash. Cook for 3 minutes. Add kale and season with salt and pepper to taste. Simmer for 4 minutes.
Add condensed soup, milk, and water. Simmer for 4 minutes. Heat to a minimum internal temperature of 165°F for 1 minute. Hold for hot service at 140°F or higher until needed.