Thai Curry Butternut Soup
1 - 34 min Prep
6 - 12 Age range
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.
Blend until Smooth
Allow to cool slightly and use a stick blender to blend until smooth. Alternatively, pureé the mixture in a blender.
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.