Smoky Mango Squash Soup Recipes

CURRIED BUTTERNUT SQUASH SOUP

Curried Butternut Squash Soup image

This is a soup that will keep you warm during a long, cold winter!

Provided by Marci Stohon

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1 cup finely chopped onion
4 cloves garlic, minced
4 cups chicken broth
1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch pieces
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup half-and-half
2 tablespoons honey
¼ cup sour cream, or to taste

Steps:

Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.
Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 43.8 g, Cholesterol 37.8 mg, Fat 13.3 g, Fiber 5.7 g, Protein 5.5 g, SaturatedFat 7.8 g, Sodium 1615 mg, Sugar 16.5 g

SMOKY MANGO-SQUASH SOUP

SMOKY MANGO-SQUASH SOUP image

Categories Soup/Stew Healthy Boil

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil 1 onion
chopped 1 butternut squash (about 2 1/2 pounds)
peeled and cut into 1-inch cubes 1 chipotle chile in adobo sauce
chopped
plus 1 teaspoon adobo sauce 2 teaspoons brown sugar 2 1/2 cups vegetable broth 2 mangoes
cut into cubes 3/4 cup buttermilk Salt and pepper Snipped chives
for sprinkling

Steps:

In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Increase the heat to medium-high and add the squash, chipotle chile, adobo sauce and brown sugar; cook, stirring, for 5 minutes. Pour in the vegetable broth and bring to a boil. Lower the heat and simmer, covered, until the squash is cooked through, about 20 minutes. Remove from the heat and stir in the mangoes. Using a blender, puree the soup. Stir in the buttermilk and season with salt and pepper. Warm over low heat. Sprinkle with the chives and coarsely ground pepper.

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