Thai Butternut Squash Soup
<span style="font-family:arial,sans-serif">Recipe by Bluebird Kisses</span>
- In a pot heat butter until melted. Sauté the onion until soft. Add squash, carrot and celery and sauté another 5 minutes until a little soft and translucent.
- Top with low sodium chicken broth, can of coconut milk, water and lime leaves. Simmer on low for about 15 minutes until carrots and squash is soft.
- Transfer to a blender, and blend until smooth. Top with chili flakes and serve hot.
Butter can be replaced with good quality oil. Lime leaves are not 100% required.
Recipe Made With
Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth
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