Smoky Mango-Squash Soup

November 2009
Smoky Mango-Squash Soup

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Makes: 4 servings

Prep: 15 mins

Cook: 30 mins

  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 butternut squash (about 2 1/2 pounds), peeled and cut into 1-inch cubes
  • 1 canned 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
  1. 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.
  2. 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.
Tip How to Prep a Mango
  • Stand the mango on the stem end. Cut off the round halves, keeping your knife parallel to the large, oval seed in the center.
  • Cut a crosshatch pattern into each half with your knife, being careful not to cut all the way through the skin.
  • Press on the skin side of the mango to "pop" out hte mango cubes, using a small knife to help remove them from the skin.