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Thai Butternut Squash and Red Curry Soup
COOK WITH CAMPBELL'S13Ingredients
60Minutes
190Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. vegetable oil
- 1 yellow onion (medium , chopped)
- 4 cloves garlic (minced)
- 2 Tbsp. Thai red curry paste
- 1/2 tsp. 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 Tbsp. roasted peanuts ( , optional)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat7g35% |
| Trans Fat0g |
| Cholesterol |
| Sodium330mg14% |
| Potassium540mg15% |
| Protein4g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber4g16% |
| Sugars5g |
| 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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