...
Thai Curry Butternut Soup
34'
Ingredients
Servings
-
6 Portions
+
Oil, canola
1 Tbsp (15ml) Oil
Onions, Raw
2 Onions, Chopped
Apples, Raw, Without Skin
1 Apple, Peeled, Cored and Chopped
Thai Curry Paste
4 tsp (20ml) Thai Red Curry Paste
MAGGI Lazenby Worcester Sauce
1 Tbsp MAGGI LAZENBY Worcestershire Sauce
Butternut Cubes
500g Butternut Cubes
Beef Stock
600ml - 750ml Vegetable or Chicken Stock
Nestle Ideal Evaporated Milk
1 Can (380g) NESTLÉ Ideal Medium Fat Evaporated Milk
Salt, Table
Salt
Spices, Pepper, Black
Black Pepper
Nestle Dessert & Cooking Cream
NESTLÉ Dessert & Cooking Cream
Nuts, cashew nuts, dry roasted, without salt added
45ml Dukkah or Nuts and Seeds
Coriander (Cilantro) Leaves, Raw
Coriander Leaves
Average price
28
ZAR
Thai Curry Butternut Soup
Nutri value
Instructions
3 Steps
40'
Total
10'Preparation
30'Cooking
0'Waiting
Utensils
Pot
Cooking Spoon
Blender
Step by step
1 of 3
27'
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 and stock and simmer, covered for 20 minutes. Stir in the evaporated milk and season with salt and pepper.
Keep handy:
Pot
Cooking Spoon
Check
2 of 3
5'
Blend until Smooth
Allow to cool slightly and use a stick blender to blend until smooth. Alternatively, pureé the mixture in a blender.
Keep handy:
Blender
Check
3 of 3
2'
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.
Check
Have you tried this recipe?
Mark it as done to save it in your Cookbook and see where you are in the challenges!
Thai Curry Butternut Soup
Tips and hacks that may be helpful to you
How was this recipe?
Share your thoughts!