Thai Curry Butternut Soup

Name: Thai Curry Butternut Soup
Cook time: 27 s
Total time: 34 s
Yield: 6
Cuisine: 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

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34 Min

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Ingredients

6 Portions

Oil, cottonseed, salad or cooking

15 g

Onions, Raw

2 Mediums

Apples, Raw, Without Skin

Thai Curry Paste

20 g

MAGGI Lazenby Worcester Sauce

5 g

Butternut Cubes

500 g

Soup, chicken broth, ready-to-serve

750 g

Nestle Ideal Evaporated Milk

380 g

Salt, Table

0.25 tsp

Spices, Pepper, Black

0.25 tsp

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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Utensils and appliances

Pot

Cooking Spoon

Blender

Nutritional Information

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Carbohydrates

28.14 g

Energy

215.2 kcal

Fats

9.24 g

Protein

6.08 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

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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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Thai Curry Butternut Soup

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Nutritional Information

Recipe steps

Recipe steps

Heat Oil and Cook Vegetables

Recipe steps

Blend until Smooth

Recipe steps

Reheat and Serve

See how others cooked it

Let us see your masterpiece

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