Thai Roasted Squash Soup

Campbell's Thai Roasted Squash Soup Recipe

This elegant, gourmet soup features layers of flavor from unusual ingredients like cream of coconut, ginger, curry and roasted butternut squash.  But what makes this soup really special is that it's incredibly simple to make.

At a glance

Prep

35 min.

Total

1 hr. 25 min.

Serves

6

Servings: 1 1/2 cups per serving

Cook: 25 min.

Bake: 25 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

2 tablespoons vegetable oil
2 teaspoons curry powder
6 cups peeled, seeded butternut squashes, cut into 2-inch pieces
1 large sweet onion, cut into eighths
1 tablespoon chopped fresh ginger root
3 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 can (15 ounces) unsweetened coconut cream
3 tablespoons chopped fresh cilantro

How to Make It

  • 1

    Heat the oven to 425°F.

  • 2

    Stir the oil and curry in a large bowl. Add the squash and onions and toss to coat. Spread the vegetables onto a 17x11-inch roasting pan.

  • 3

    Bake for 25 minutes until the vegetables are golden brown, stirring occasionally.

  • 4

    Heat the vegetables, ginger root, broth and cream of coconut in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the vegetables are tender.

  • 5

    Spoon 1/3 of the vegetable mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining vegetable mixture. Return all of the puréed mixture to the saucepan. Cook over medium heat until the mixture is hot. Season to taste. Divide the soup among 6 serving bowls. Sprinkle with the cilantro.

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RID#50304

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