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.
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.