Thai Butternut Squash and Red Curry Soup Recipe

Name: Thai Butternut Squash and Red Curry Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil; 1 medium yellow onion, chopped; 4 cloves garlic, minced; 2 tbsp Thai red curry paste; 1/2 tsp sea salt; 4 leaves fresh lime leaves; 1 carton CAMPBELL’S® Ready to Use Vegetable Broth; 3 cups peeled butternut squash; 1/4 cup coconut cream; 1/4 cup dried coconut chips; 1/4 cup fresh Thai basil; 1/4 cup cilantro leaves; 2 tbsp roasted peanuts (optional)

Ingredients

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

PREP TIME 15m	COOK TIME 45m	TOTAL TIME 1h
YIELD 4 servings

Instructions

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).