Thai Squash Soup

Embark on a culinary voyage to Thailand with this captivating meal. This exquisite recipe invites you to savor the warmth and complexity of Thai cuisine right from your own kitchen where a symphony of ingredients unfolds. Experience the magic with this soul-soothing soup, a fusion of flavors that promises comfort and delight in every spoonful.
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Prep Time 30 minutes
Course Soup
Cuisine Thai
Servings 4 servings

Equipment

  • 1 Medium Pot
  • 1 Measuring Cup
  • 1 Immersion Blender

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 Large Onion finely diced
  • 3 1/2 cups Squash diced into small cubes
  • 1 tbsp Garlic minced
  • 3 tbsps Red Thai Curry Paste
  • 2 tbsp Coriander Powder
  • 1 tsp Roasted Geera/Cumin Powder
  • 4 cups Hot Water separated
  • 4 pks MAGGI Coconut Milk Powder 50g
  • 1 pk MAGGI Soup It Up Vegetable 60g

Instructions
 

  • In a medium pot, heat oil and sauté onions and squash until the onions are tender.
  • Add the garlic, Red Thai curry paste, coriander and geera/cumin to the pot, stirring to incorporate. Cook for 3 minutes.
  • In a measuring cup, combine 2 cups hot water and MAGGI Coconut Milk Powder and add this liquid to the pot.
  • Add the remaining water and MAGGI Soup It Up Vegetable and reduce heat to a simmer until the squash is tender.
  • Remove the soup from the heat and using an immersion blender, blend until smooth.
  • Serve hot.