Thai Butternut Squash and Red Curry Soup Recipe | Yummly
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Thai Butternut Squash and Red Curry Soup

COOK WITH CAMPBELL'S
13Ingredients
60Minutes
190Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 1 tablespoon vegetable oil
  • 1 yellow onion (medium , chopped)
  • 4 cloves garlic (minced)
  • 2 tablespoons Thai red curry paste
  • 1/2 teaspoon sea salt
  • 4 leaves lime leaves (fresh )
  • 1 vegetable broth (carton CAMPBELL’S® Ready to Use)
  • 3 cups butternut squash (peeled )
  • 1/4 cup coconut cream
  • 1/4 cup coconut chips (dried )
  • 1/4 cup Thai basil (fresh)
  • 1/4 cup cilantro leaves
  • 2 tablespoons roasted peanuts ( , optional)
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    NutritionView More

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    190Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories190Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat7g35%
    Trans Fat0g
    Cholesterol
    Sodium330mg14%
    Potassium540mg15%
    Protein4g8%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate21g7%
    Dietary Fiber4g16%
    Sugars5g10%
    Vitamin A230%
    Vitamin C45%
    Calcium8%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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