Coconut Summer Squash Soup
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell’s® Signature Condensed Butternut Squash
1 tub (1.81 kg)
1 tub (4 lb)
|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|
|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.|
For each portion, ladle hot soup into serving bowl.
Garnish with yogurt and coconut.