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Butternut Squash and Thai-Style Curry Soup


• 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
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Vitamin A %
Vitamin C %
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Iron %
Estimate your profit

Step 1
Profit Per Serving

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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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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

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Campbell’s® Verve Green Thai-Style Curry Chicken 1 pouch (4 lb) pouch (1.81 kg)
<i>Campbell’s</i> 30% Less Sodium Chicken Broth 2 cups 500  mL
peeled diced butternut squash 2 cups 500  mL
canned chickpeas, drained and rinsed 2 cups 500  mL
baby spinach 2 cups 500  mL
baby kale 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).
Ingredients Weight Measure
Weight Measure
large sprigs Thai basil 8
Ladle 1 1/2 cups (375 mL) soup into shallow bowl. Garnish with sprig of Thai basil.


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