Exotic tart citrus mango in a sweet nutty baked butternut squash stock; Mango and Roasted Butternut Squash Soup.
Add fuel to your fire. And, ignite your soul.
This dish will burst the belief that vegan food can’t be super nutritious.
- When you fancy a prelude smooch with your belle/beau as you enjoy your 3rd date at home
- When you’ve got an alfresco dinner party and have a rush of excitement as you leisurely dine at home
- When you’ve just had a laidback summer’s day and fancy a light highted dish as you ease into the evening
Mango and Roasted Butternut Squash Soup was inspired when I was first dating an beau years ago and wanted a little something special before we got down to something even more special.
Mango is indigenous to Southeast Asia and India. It hods sacred force because Buddha meditated beneath a mango tree.
Butternut Squash is rich in dietary fibre, phytonutrients and antioxidants.
Mango and Roasted Butternut Squash Soup is vegan and paleo.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- For roasting
- 1 butternut squash, peeled and deseeded
- 2tsp extra virgin olive oil for basting
- For the soup
- 3 tablespoons of extra virgin olive oil
- 1 onion, diced
- 1 tomato
- 1 litre of vegetable stock (made with filtered water)
- ½ mango, cut into thin strips, with few left for garnish
- Season to taste
- Preheat oven to 180 degree Celsius.
- Place the butternut squash in an ovenproof dish; add 2 teaspoons of olive oil. Using a pastry brush, brush the oil all over butternut squash so that it covers it fully.
- Put the butternut squash into the oven and leave to cook for about 30 minutes. The butternut squash will have been adequately roasted when it blisters and turns a golden brown colour.
- In a large pan, add three tablespoons of olive oil to the chopped onion. Sauté the onions until they soften and turn translucent. Turn off the heat.
- Take out the butternut squash from the oven. Allow to cool for about 10 minutes.
- Remove and discard the skin and seeds of the butternut squash. Add to the onions with the chopped tomato and vegetable stock. Return to the heat, and cook over a medium heat for about 5 minutes.
- Whizz with a blender or place in batches in a liquidiser.
- If you find the soup has cooled, return to the pan and gently reheat. Season to taste.
- Just before serving add the thin strips of mango and garnish with a few on top as you serve.