Thai Curry Butternut Soup

Name: Thai Curry Butternut Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 Portions
Cuisine: Restaurant,Global,Thai
Ingredients: 1 Tbsp (15ml) Oil; 2 Onions Chopped; 1 Apple Peeled Cored and Chopped; 4 tsp (20ml) Thai Red Curry Paste; 1 Tbsp MAGGI LAZENBY Worcestershire Sauce; 500g Butternut Cubes; 600ml - 750ml Vegetable or Chicken Stock; 1 Can (380g) NESTLÉ Ideal Medium Fat Evaporated Milk; Salt; Black Pepper; NESTLÉ Dessert & Cooking Cream; 45ml Dukkah or Nuts and Seeds; Coriander Leaves

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Easy

•

40 Min

•

Whether enjoyed as a comforting meal on its own or served as an appetizer, our Thai Curry Butternut Soup is a delicious and satisfying way to warm up and savor the exotic flavors of Thai cuisine.

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Ingredients

6 Portions

Oil, canola

15 g

Onions, Raw

200 g

Apples, Raw, Without Skin

180 g

Thai Curry Paste

20 g

MAGGI Lazenby Worcester Sauce

10 g

Butternut Cubes

500 g

Beef Stock

30 g

Nestle Ideal Evaporated Milk

380 g

Salt, Table

1 pinch

Spices, Pepper, Black

2 g

Nestle Dessert & Cooking Cream

30 g

Nuts, cashew nuts, dry roasted, without salt added

45 mg

Coriander (Cilantro) Leaves, Raw

1 sprig

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Pot

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Nutritional Information

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Carbohydrates

30.7 g

Energy

224.65 kcal

Fats

9.2 g

Protein

5.64 g

Nutrition Table Footer

Recipe steps

34 min

27 min

5 min

2 min

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Recipe steps

34 min

Heat Oil and Cook Vegetables

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Heat the oil in a pot and gently cook the onions for 5 minutes. Add the apple, curry paste and Worcestershire sauce and cook for 2 minutes. Stir in the butternut and stock and simmer, covered for 20 minutes. Stir in the evaporated milk and season with salt and pepper.

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Recipe steps

34 min

Blend until Smooth

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Allow to cool slightly and use a stick blender to blend until smooth. Alternatively, pureé the mixture in a blender.

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Recipe steps

34 min

Reheat and Serve

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Reheat before serving and serve with either a drizzle of cream or a sprinkling of dukkah, coriander leaves and chilli slices, if desired.

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