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Thai Curry Butternut Soup

Serves 6 Prep 0 mins Cook 27 mins
  • 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
  1. 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.

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

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


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