Thai Butternut Soup

INGREDIENTS

• 30ml sunflower oil
• 1 x onion, diced
• 1kg butternut, peeled and cubed
• 500ml water
• 1 x tin light coconut milk
• 1 x sachet KNORR Thai Green Curry Dry Cook-in-Sauce
• fresh coriander, chopped

METHOD

1. Heat sunflower oil in a deep pot then add the onion and fry until tender
2. Add the cubed butternut, water and coconut milk and stir well
3. Bring to the boil then reduce the heat and allow to simmer for 25 minutes or until the butternut is tender
4. Stir in the sachet of KNORR Thai Green Chicken Curry Dry Cook-in-Sauce and allow to simmer for a further 5 minutes to thicken
5. Remove from the heat and blend using a stick blender until smooth
6. Serve with fresh coriander and slices of crusty bread
7. Note – this is a spicy soup and not suitable to serve to kids

With Love

Margaret