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Thai Family Appetizer

Thai Curry Butternut Soup

(1)
34Min
Easy

Ingredients

6 Portions

This dish has been optimized for 2 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
15  g
Oil, cottonseed, salad or cooking
2  Mediums
Onions, Raw
1 
Apples, Raw, Without Skin
20  g
Thai Curry Paste
5  g
MAGGI Lazenby Worcester Sauce
500  g
Butternut Cubes
750  g
Soup, chicken broth, ready-to-serve
380  g
Nestle Ideal Evaporated Milk
0.25  tsp
Salt, Table
0.25  tsp
Spices, Pepper, Black
30  g
Nestle Dessert & Cooking Cream
45  mg
Nuts, cashew nuts, dry roasted, without salt added
1  sprig
Coriander (Cilantro) Leaves, Raw
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Our best tips & tricks for customized portion size

If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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Nutrition Value

Energy
215.2 kcal
Protein
6.08 g
Carbohydrates
28.14 g
Fats
9.24 g
Information per serving

Instruction

34 Minutes

  • 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.

  • Blend until Smooth

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

  • Reheat and Serve

    2 Min
    Reheat before serving and serve with either a drizzle of cream or a sprinkling of dukkah, coriander leaves and chilli slices, if desired.
Thai Curry Butternut Soup

Heat Oil and Cook Vegetables of 3

Heat Oil and Cook Vegetables Heat Oil and Cook Vegetables

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.

Thai Curry Butternut Soup

Blend until Smooth of 3

Blend until Smooth

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

Thai Curry Butternut Soup

Reheat and Serve of 3

Reheat and Serve

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

Recipe PDF

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