Mango and Roasted Butternut Squash Soup

by Edward Daniel
Mango and Roasted Butternut Squash Soup recipe.

Add fuel to your fire. And, ignite your soul.

Exotic tart citrus mango in a sweet nutty baked butternut squash stock; Mango and Roasted Butternut Squash Soup.

This dish will burst the belief that vegan food can’t be super nutritious.

Make this:

  • 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.

Love.

Edward x

Mango and Roasted Butternut Squash Soup recipe.
#
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 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

Instructions

  1. Preheat oven to 180 degree Celsius.
  2. 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.
  3. 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.
  4. 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.
  5. Take out the butternut squash from the oven. Allow to cool for about 10 minutes.
  6. 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.
  7. Whizz with a blender or place in batches in a liquidiser.
  8. If you find the soup has cooled, return to the pan and gently reheat. Season to taste.
  9. Just before serving add the thin strips of mango and garnish with a few on top as you serve.

 

You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.