Thai Butternut Squash and Red Curry Soup Recipe - Cook With Campbells Canada

Ingredients

• 1 tbsp 15 mL vegetable oil
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 2 tbsp 30 mL Thai red curry paste
• 1/2 tsp 3 mL sea salt
• 4 leaves fresh lime leaves
• 1 carton CAMPBELL’S® Ready to Use Vegetable Broth
• 3 cups 750 mL peeled butternut squash
• 1/4 cup 60 mL coconut cream
• 1/4 cup 60 mL dried coconut chips
• 1/4 cup 60 mL fresh Thai basil
• 1/4 cup 60 mL cilantro leaves
• 2 tbsp 30 mL roasted peanuts (optional)