Thai Curry Butternut Soup

Name: Thai Curry Butternut Soup
Prep time: 10 s
Cook time: 30 s
Total time: 40 s
Yield: 6
Cuisine: Restaurant,Global,Thai
Ingredients: 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

INGREDIENTS

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

METHOD

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.

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

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