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Thai Curry Butternut Soup

Serves 6 Prep 10 mins Cook 30 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. Allow to cool slightly and use a stick blender to blend until smooth. Alternatively, pureé the mixture in a blender.

  3. 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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