Thai Butternut Squash Soup

<span style="font-family:arial,sans-serif">Recipe by Bluebird Kisses</span>

Products you'll need:

Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

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  • 1 tbsp (15 mL) butter
  • 1 small yellow onion
  • 1 butternut squash seeded and cubed
  • 1 carrot peeled and chopped
  • 2 celerystalks washed & chopped
  • 1 carton Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth
  • 1 can coconut milk
  • 2 cups (500 mL) water
  • 2 lime leaves
  • 1 pinch red pepper flakes (optional)


  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.

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Amount Per Serving
Vitamin A 2 %DV
Calcium 3 %DV

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