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Thai Curry Butternut Soup


  • Makes 6 - 8
  • Prep Time: 10 minutes
  • Cooking Time: 30 minutes


  • 1 Tbsp (15ml) oil
  • 2 onions, chopped
  • 1 apple, peeled, cored and chopped
  • 3 – 4 tsp (15ml – 20ml) Thai red curry paste
  • 1 Tbsp (15ml) Lazenby Worcestershire sauce
  • 500g butternut cubes
  • 600ml - 750ml vegetable or chicken stock
  • 1 can (380g) Nestlé ideal medium fat evaporated milk
  • salt and milled black pepper
  • To serve
  • Nestlé dessert & cooking cream (optional)
  • 45ml dukkah or nuts and seeds
  • coriander leaves
  • red and/or green chilli slices, if desired


  1. 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.
  2. Allow to cool slightly and use a stick blender to blend until smooth. Alternatively, pureé the mixture in a blender.
  3. 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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