Thai-Style Butternut Squash Soup

Thai-Style Butternut Squash Soup
Total Time

50 min.

Serving & Size

8 oz / 250 ml

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

Recipe Yields:

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

Ingredients Metric Imperial
Vegetable Oil 10 mL 2 tsp
Onions, diced 135 g 4 1/2 oz
Garlic, chopped 10 mL 2 tsp
Ginger, freshly grated 30 mL 2 tbsp
Thai Red Curry Paste* 5 mL 1 tsp
Butternut Squash, diced 1.68 kg 56 oz
Campbell’s® Condensed Chicken Broth
1.5 L
48 oz
Water 1.5 L 48 oz
Coconut Milk, canned 844 mL 27 oz
Fresh Lime Juice 30 mL 2 tbsp
1. Sauté onions, garlic, ginger and red curry paste in oil over medium heat.
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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