Thai Butternut Squash and Red Curry Soup
- In a large saucepan, heat oil over medium heat. Cook onion, until golden, about 6 minutes. Stir in garlic, curry paste, salt and lime leaves; cook one minute more.
- Stir in broth, scraping any brown bit from the bottom of the pan. Add squash and bring to a boil. Reduce heat to maintain a simmer, cover and cook until squash is tender, about 15 minutes. Remove from heat and let stand for 10 minutes
- Transfer half of the soup to a blender and process until smooth. Pour back into saucepan.
- Ladle soup into 4 bowls. Drizzle coconut cream over each bowl and top with coconut chips, basil, cilantro and peanuts (if using).
Kaffir lime leaves are readily available but if you cannot find them, replace them with strips of fresh lime zest that have the white pith removed.
Recipe Made With
CAMPBELL’S® Ready to Use Vegetable Broth
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