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Coconut Summer Squash Soup

Coconut Summer Squash Soup
Total Time

min.

Serving & Size

1 portion

Add To Pantry

Coconut Summer Squash Soup

Recipe Yields:

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

Ingredients Metric Imperial
Campbell’s® Signature Condensed Butternut Squash
1 tub (1.81 kg)
1 tub (4 lb)

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

water 2 L 8 cups
wateronion finely chopped 1 tub (1.81 kg) 1 tub (4 lb)
freshly grated ginger 60 mL 1/4 cup
vegetable oil 30 mL 2 tbsp
lime juice 45 mL 3 tbsp
curry powder 15 mL 1 tbsp
tumeric 15 mL 1 tbsp
Plain yogurt
Toasted coconut
Instructions
1. Prepare soup with water as directed.
2. Sauté onion and ginger in oil for 5 minutes or until translucent. Stir into soup.
3. Add lime juice, curry powder and turmeric. Simmer for 5 minutes or until heated through.

Recipe Tip

  1. Serving:
    For each portion, ladle hot soup into serving bowl.
    Garnish with yogurt and coconut.
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