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Butternut Squash Red Curry

Made With:


Signature Butternut Squash

A rich, creamy puree of butternut squash seasoned with cinnamon, nutmeg, ginger and garlic.

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• Garnish with sliced red chili peppers for a spicy finish.

• Serve over rice noodles instead of rice if desired.


Total Time

50 min.

Serving & Size

This rich and vibrant curry tastes like it’s been simmering for hours but actually comes together in less than an hour.

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 %
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Iron %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Campbell’s® Signature Condensed Butternut Squash 1 tub (4 lb) tub (1.81 kg)
water 4 cups L
coconut milk 4 cups L
red Thai curry paste 1/2 cup 125  mL
chopped red pepper 4 cups L
1. Whisk together soup, water, coconut milk and curry paste; bring to simmer. Cook for 20 to 25 minutes, adding red pepper during the last 10 minutes. Let cool completely. Refrigerate for up to 5 days. Makes 20 cups (5 L).
Ingredients Weight Measure
Weight Measure
large shrimp, peeled and deveined 3 lb
tightly packed baby spinach leaves 12 cups L
steamed basmati rice 8 cups L
chopped cilantro 3/4 cup 175  mL
chopped green onions 3/4 cup 175  mL
chopped peanuts 3/4 cup 175  mL
lime wedges 12 12 
Heat 1 2/3 cups (410 mL) soup until steaming. Stir in 1/4 lb (113 g) shrimp and 1 cup (250 mL) spinach. Cook for about 3 minutes or until shrimp are opaque. Serve over 2/3 cup (150 mL) basmati rice in serving bowl. Garnish with 1 tbsp (15 mL) chopped cilantro, 1 tbsp (15 mL) green onions, 1 tbsp (15 mL) crushed peanuts and lime wedge.


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