Prep time
15 MIN
Total time
35 MIN
<span style="font-family:arial,sans-serif">Recipe by Bluebird Kisses</span>



  1. 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.  
  2. 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. 
  3. Transfer to a blender, and blend until smooth. Top with chili flakes and serve hot.

Recipe Tips

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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