3 lb Butternut Squash
1 pkg Campbell’s Thai Green Curry Skillet Sauce
32 oz Chicken Broth, boxed
½ pkg Dried Onion Soup Mix
3 tbsp. Olive Oil
2 tbsp. Butter
½ cup Carrots, chopped
1 White Onion, medium, chopped
3 Garlic cloves, chopped
Start by preheating the oven to 350 degrees.
Take the squash, cut it in half and spoon out seeds.
Take out a baking sheet and place the squash on it.
Then cover squash in olive oil.
Make sure squash in completely cover in oil.
Bake squash face down in the oven.
Keep inside for about an hour, until the skin can easily be pierced with a fork.
Remove from oven and let cool.
Once cooled, remove the skins.
Melt butter in a large skillet, then add the remaining vegetables and cook on medium heat until they begin to soften.
This will take about 5 minutes.
Add squash to the mix and mash with fork.
Next, add the remaining ingredients.
Then mix thoroughly with a spoon and bring to a boil.
Lower heat and let simmer for 20 minutes.
Puree the soup in a food processor and serve.
Sugar: 5g
:
Calcium: 96mg
Calories: 169kcal
Carbohydrates: 23g
Fat: 9g
Fiber: 4g
Iron: 2mg
Potassium: 740mg
Protein: 3g
Saturated Fat: 1g
Sodium: 468mg
Vitamin A: 19570IU
Vitamin C: 45mg
