For School

Squash Infused Spuds

  • Ready Time: 15min
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  • Prep Time: 5min
    Cook Time: 10min
  • Cuisine: American
  • Serves: 24 ea (#8 scoop/ 4oz/ 114g)
    Prep Method: Boiled
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Ingredients

  • 2-1/2 Quarts Prepared Butternut Squash Soup
  • 1 TBS Cinnamon
  • 1 TBS Ginger
  • 8 Cups Potato Flakes
  • As Needed Salt and Pepper

Garnish

  • As Needed Fresh Chives or Green Onions (Optional)

Preparation
Prep Time: 5min | Cook Time: 10min

  1. Heat the butternut squash soup over medium-high heat until it comes to a simmer. Remove from the heat and stir in the cinnamon and ginger.
  2. Using a wire whisk, stir in the potato flakes and allow them to sit for 1-2 minutes before mixing again.
  3. Hold the potatoes at 140 °F until ready to serve.

Nutrition

Calories214
Fat1.5g
Sodium168mg
Cholesterol2.8
Vitamin C3900mg
Fiber3.2g
Protein5.6g
Potassium343mg

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