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Thai-Style Butternut Squash Soup

Made With:

Soups

CLASSIC CHICKEN BROTH

Use Campbell's Broth as a versatile flavour tool to create great meals. Campbell's Chicken or Beef broths are seasoned with the right blend of herbs and spices to make any dish special.

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Total Time

50 min.

Serving & Size

8 oz / 250 ml

Yields

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
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Vegetable Oil 2 tsp 10  mL
Onions, diced 4 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.
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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