Thai Curry Butternut Soup
Easy
•34 Min
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Ingredients
6
Portions
ingredient_quantity
recipe ingredient
Oil, cottonseed, salad or cooking
15
g
Onions, Raw
2
Mediums
Apples, Raw, Without Skin
1
Thai Curry Paste
20
g
MAGGI Lazenby Worcester Sauce
5
g
Butternut Cubes
500
g
Soup, chicken broth, ready-to-serve
750
g
Nestle Ideal Evaporated Milk
380
g
Salt, Table
0.25
tsp
Spices, Pepper, Black
0.25
tsp
Nestle Dessert & Cooking Cream
30
g
Nuts, cashew nuts, dry roasted, without salt added
45
mg
Coriander (Cilantro) Leaves, Raw
1
sprig
Utensils and appliances
Pot
Cooking Spoon
Blender
Nutritional Information
Nutrition Table Footer
Carbohydrates
28.14 g
Energy
215.2 kcal
Fats
9.24 g
Protein
6.08 g
Nutrition Table Footer
27 min
5 min
2 min
Recipe steps
34 min
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
Recipe steps
34 min
Blend until Smooth
Allow to cool slightly and use a stick blender to blend until smooth. Alternatively, pureé the mixture in a blender.
Recipe steps
34 min
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.