Thai Butternut Squash Soup Recipe

Name: Thai Butternut Squash Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 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)

Ingredients

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)

	PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 4 servings

Instructions

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.

Lunch Snacks Soups