PARTNER CONTENT: Thai-style curry butternut soup

4 servings Prep: 10 mins, Cooking: 30 mins
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Butternut soup with a little chilli hit!

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

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