Comfort Vegetable Soup

50 servings

Crediting:

1 cup serving provides:

PrimeroEdge: SR109984

12 cups, cubed (8 lbs 8 oz) Butternut Squash
6 cups, coins (2 lbs) Carrots
4 cups, chopped (2 lbs 8 oz) Leeks
4 cups, chopped (1 lbs 8 oz) Onions
9 cups dry (4 lbs) Lentils
7 cups (3 lbs 4 oz) Apples
6 cups (48 oz) Chicken Stock
4 cups (32 oz) Water
4 cups (32 oz) Apple Juice
¼ cup (2 oz) Apple Cider Vinegar
3 Tbsp Salt
1 Tbsp Nutmeg
4 tsp Ground Black Pepper
2 tsp Ground Ginger
1 cup (8 oz) Olive Oil

Peel, deseed, and cube butternut squash with a chef’s knife.
Peel carrots and slice into ¼ inch coins.
Peel and dice apples and onions.
Cut the bottom inch and top portion of the leeks off and discard. Cut remaining cylinder in half, lengthwise and cut into ½ inch slices. Rinse leek slices under running water to remove dirt.
Combine all produce in a large bowl with the olive oil.
Add all to a preheated Tilted Braising Pan appliance.
Sauté for 10 minutes, stirring frequently to prevent burning.
Add the chicken stock, water, juice, vinegar, spices and lentils to the pan.
Let the mixture simmer, covered for about 45 minutes. CCP: Heat to internal temp of 165º F.
Pour the entire mixture into a large pot.
Puree the mixture with a hand blender or in small batches in a food processor. Soup should be a smooth, orange liquid. CCP: Hold for hot service at 135º F or higher.

Source: Wisconsin Home Grown-Farm to School Recipes (Wisconsin Department of Public Instruction).