Roasted Butternut Squash and Mango Soup

by Edward Daniel
Caption of Roasted Butternut Squash and Mango Soup. Image by Edward Daniel (c).

Good starters should always be savoured. This Mango Butternut Squash Soup is colourful, delightful and easy to make. Butternut Squash is rich in dietary fibre, phytonutrients and antioxidants. One spoonful of this soup makes it a terrific conversational opener.

Caption of Roasted Butternut Squash and Mango Soup. Image by Edward Daniel (c).
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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.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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