Exotic tart citrus mango with sweet nutty baked butternut squash in vegetable stock; Mango Butternut Soup.
Imagine sinking your teeth into something velvety smooth. And, ignite your soul.
What’s your go-to soup combination? Mine’s a match made in heaven – the sweetness of mango and the nutty depth of butternut squash.
This dish will shatter the notion that vegan food can’t be a nutrient powerhouse.
When to Make This Recipe:
Make it:
- When you’re after a romantic evening. Enjoy this delicious and healthy soup with your loved one on a cosy night in
- When you’ve an outdoor gathering. Serve a light and refreshing soup at your alfresco dinner party
- When you’re on the hunt for a soothing and comforting soup to ease into the evening. And, especially on a Summer’s evening after a relaxing day
What Inspired Me:
My love for Mango Butternut Soup began on a romantic evening with my beau, when I wanted to create a special dish to share with him. It’s a recipe that’s perfect for making memories with loved ones.
Mango is indigenous to Southeast Asia and India. And, what makes it special, is it holds sacred force because Buddha meditated beneath a mango tree.
Recipe Highlights:
- Vegan and paleo-friendly: a guilt-free indulgence that’s perfect for those following a plant-based diet
- Exotic flavours: a harmonious balance of citrus mango and nutty butternut squash
- Nutrient-rich: a boost of dietary fibre, phytonutrients, and antioxidants
- Easy to make: a simple recipe that’s perfect for a quick and comforting meal
What equipment to use:
For this recipe, I suggest:
Oven
Stove
High-speed blender
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.
Love.
Edward x
Ingredients
- 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
- Garnish
- 10g pumpkin seeds
Instructions
- 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.
- Serve.