Name: PARTNER CONTENT: Thai-style curry butternut soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Family
Ingredients: 1 tbsp oil; 2 onion chopped; 1 apple peeled, cored and chopped; 20 ml Thai red curry paste; 500 g butternut cubed; 750 ml stock vegetable or chicken; 1 tbsp Maggi Lazenby Worcestershire Sauce; 1 medium-fat evaporated milk; salt and freshly ground black pepper; dessert cream optional; fresh coriander; 45 ml seed and nut mix; 45 ml dukkah

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Ingredients (13)

1 tbsp	oil
2	onion — chopped
1	apple — peeled, cored and chopped
20 ml	Thai red curry paste
500 g	butternut — cubed
750 ml	stock — vegetable or chicken
1 tbsp	Maggi Lazenby Worcestershire Sauce
1	medium-fat evaporated milk
	salt and freshly ground black pepper

TO SERVE:

	dessert cream — optional
	fresh coriander
45 ml	seed and nut mix
45 ml	dukkah

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Method:

Heat the oil in a pot and gently cook the onions for 5 minutes. Add the apple, curry paste and MAGGI LAZENBY 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.