1-800-461-SOUP(7687)

Butternut Squash and Thai-Style Curry Soup

Made With:

Soups

VERVE® GREEN THAI-STYLE CURRY CHICKEN SOUP (NEW)

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

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Tip

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

Total Time

45 min.

Serving & Size

1 1/2 cups/375 mL

Yields

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
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
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
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).
Weight Measure
large sprigs Thai basil 8
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