Exotic tart citrus mango with sweet nutty baked butternut squash in vegetable stock; Mango Butternut Soup.
Add fuel to your fire. And, ignite your soul.
What’s your favourite soup combo?
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 Butternut 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 Butternut Soup is vegan and paleo.
What equipment to use
For this recipe, I suggest:
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
- medium butternut squash
- 2tsp olive oil for basting
- For the soup
- 3 tbs olive oil
- 1 onion, diced
- 1 tomato
- 1 litre of vegetable stock (made with filtered water one carrot, one potato and one celery stick)
- ½ mango
- Season to taste
- 10g pumpkin seeds
- Make the vegetable stock by bringing to boil water with a carrot, potato and celery stick. Simmer for about 15 minutes. Set to one side.
- Preheat oven to 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
- Place the butternut squash in an ovenproof dish. Drizzle and baste over 2 teaspoons of olive oil over butternut squash.
- 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. Set aside.
- Roast pumpkin seeds in the oil for 10 minutes.
- Once cool deskin and deseed the squash.
- 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.
- Add in the squash to the onions with chopped tomato, vegetable stock and mango.
- 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.