Thai Family Appetizer

Thai Curry Butternut Soup

Name: Thai Curry Butternut Soup
Prep time: PM0.00T
Cook time: PM27.00T
Total time: PM34.00T
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

34 Min

Easy

Ingredients

6 Portions

1 Level tablespoon

Oil, cottonseed, salad or cooking

2 Mediums

Onions, Raw

Apples, Raw, Without Skin

2 Level tablespoons

Thai Curry Paste

1 Level tablespoon

MAGGI Lazenby Worcester Sauce

500 g

Butternut Cubes

40.5 Level tablespoons

Soup, chicken broth, ready-to-serve

380 g

Nestle Ideal Evaporated Milk

0.25 tsp

Salt, Table

0.25 tsp

Spices, Pepper, Black

1 Level tablespoon

Nestle Dessert & Cooking Cream

45 mg

Nuts, cashew nuts, dry roasted, without salt added

1 sprig

Coriander (Cilantro) Leaves, Raw

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Nutrition Value

Energy

4128.02 kcal

Protein

68.99 g

Carbohydrates

363.72 g

Fats

239.15 g

Information per serving

Heat Oil and Cook Vegetables

27 Min

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.