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Butternut Squash and Thai-Style Curry Soup

Made With:


• Add cauliflower florets and red pepper for a heartier vegetable soup.

• Garnish with chopped cashews and lime wedge if desired.


Total Time

45 min.

Serving & Size

1 1/2 cups/375 mL

Serve this green curry over rice, glass noodles or with warm flatbread as a hearty soup inspired by authentic Thai flavours.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
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Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Array 1 pouch (4 lb) pouch (1.81 kg)
Array 2 cups 500  mL
Array 2 cups 500  mL
Array 2 cups 500  mL
Array 2 cups 500  mL
Array 2 cups 500  mL
1. Pour soup and broth into large saucepan; bring to simmer. Add butternut squash and chickpeas; simmer for 20 minutes or until softened. Stir in baby spinach and kale; remove from heat. Hold warm for up to 4 hours. Makes 12 cups (3 L).
Weight Measure
Array 8
Ladle 1 1/2 cups (375 mL) soup into shallow bowl. Garnish with sprig of Thai basil.


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