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Thai-Style Butternut Squash Soup


* Available from Asian grocers or your local supermarket.

If available*, infuse 2 kaffir lime leaves in soup as it is cooking.

Serve garnished with chopped cilantro and/or a thin slice of lime.

Total Time


Serving & Size

8 oz / 250 ml

Butternut squash takes an exotic twist. Pureed with fresh, grated ginger, coconut milk, lime and Thai red curry.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Vegetable Oil 2 tsp 10  mL
Onions, diced 4 1/2 oz 135  g
Garlic, chopped 2 tsp 10  mL
Ginger, freshly grated 2 tbsp 30  mL
Thai Red Curry Paste* 1 tsp mL
1. Sauté onions, garlic, ginger and red curry paste in oil over medium heat.
Ingredients Weight Measure
Weight Measure
Butternut Squash, diced 56 oz 1 17/25  kg
Campbell’s® Condensed Chicken Broth 48 oz 1 1/2  L
Water 48 oz 1 1/2  L
Coconut Milk, canned 27 oz 844  mL
Fresh Lime Juice 2 tbsp 30  mL
2. Add in squash, chicken broth, water, coconut milk and lime juice. Heat to boiling and simmer 30 minutes or until squash is tender.
3. Blend using a stick blender. Add a little boiling water if too thick.


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