Smoky Mango Squash Soup Recipes

CURRIED BUTTERNUT SQUASH SOUP

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.

SMOKY MANGO-SQUASH SOUP

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.