Thai
Family
Appetizer
Thai Curry Butternut Soup
34Min
Easy
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
.
Nutrition Value
Energy
215.2 kcal
Carbohydrates
28.14 g
Protein
6.08 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.
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