Butternut Squash and Thai-Style Curry Soup

Butternut Squash and Thai-Style Curry Soup
Total Time

25 min.

Serving & Size

1 1/2 cups/375 mL

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell’s® Verve Green Thai-Style Curry Chicken
1 pouch (1.81 kg)
1 pouch (4 lb)

Made with seasoned chicken, coconut milk, rice and red peppers, this curry is accented by ginger and lemongrass.

<i>Campbell’s</i> 30% Less Sodium Chicken Broth 500 mL 2 cups
peeled diced butternut squash 500 mL 2 cups
canned chickpeas, drained and rinsed 500 mL 2 cups
baby spinach 500 mL 2 cups
baby kale 500 mL 2 cups
large sprigs Thai basil 8 8
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).

Recipe Tip

  1. Ladle 1 1/2 cups (375 mL) soup into shallow bowl. Garnish with sprig of Thai basil.

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