Thai Butternut Squash and Red Curry Soup

This simple and flavourful vegetarian soup is a Thai classic; add chicken or fish for protein.

Products you'll need:

CAMPBELL’S® Ready to Use Vegetable Broth

CAMPBELL’S® Ready to Use Vegetable Broth

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  • 1 tbsp (15 mL) vegetable oil
  • 1 medium  yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tbsp (30 mL) Thai  red curry paste
  • 1/2 tsp (3 mL) sea salt
  • 4 leaves fresh  lime leaves
  • 1 carton CAMPBELL’S® Ready to Use Vegetable Broth
  • 3 cups (750 mL) peeled  butternut squash
  • 1/4 cup (60 mL) coconut cream
  • 1/4 cup (60 mL) dried  coconut chips 
  • 1/4 cup (60 mL) fresh Thai basil
  • 1/4 cup (60 mL) cilantro leaves
  • 2 tbsp (30 mL) roasted peanuts (optional)


  1. 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.
  2. 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
  3. Transfer half of the soup to a blender and process until smooth. Pour back into saucepan. 
  4. Ladle soup into 4 bowls. Drizzle coconut cream over each bowl and top with coconut chips, basil, cilantro and peanuts (if using).

Recipe tips

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.

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Amount Per Serving
Calories 220
Fat 11 g
Sodium 1210 mg
Carbohydrate 29 g
Dietary Fibre 4 g
Protein 4 g
Vitamin A 25 %DV
Calcium 12 %DV
  • One serving of vegetables
  • Source of calcium
  • Good Source of fibre

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