Thai Curry Butternut Soup
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: here
Heat Oil and Cook Vegetables27 Min
Blend until Smooth5 Min
Reheat and Serve2 Min
Heat Oil and Cook Vegetables of 3
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 of 3
Allow to cool slightly and use a stick blender to blend until smooth. Alternatively, pureé the mixture in a blender.
Reheat and Serve of 3
Reheat before serving and serve with either a drizzle of cream or a sprinkling of dukkah, coriander leaves and chilli slices, if desired.