Fall is a great time for soup. It’s comforting, filling, and takes the chill off. Squash is often on sale and is always in my biweekly produce box so I put it to good use. This soup is hearty and spicy. There are hints of middle eastern flavors and toppings that add texture. The soup is a whole guilt-free meal in itself but try it with a slice of buttered sourdough bread. Tis the season for comfort foods.
What you need
- 2 Squash – I prefer butternut or acorn squash.
- 1 mango – soft and ripe
- 1 cup of coconut or evaporated milk
- garlic 1/2 a clove
- 3 tsp salt
- 1 tbs cumin powder
- 1 medium onion
- red pepper (to taste I used about 1 tbs)
- parsley – for garnish
- 5 cups of water or broth
- olive oil
Blender / Mixer / Bullet
What to do
Preheat the oven to 400 degrees.
First, you have to roast the squash. This is easy. Cut the squash in half longways and remove the seeds. Lay the squash center side up on a baking sheet. drizzle olive oil all over the squash and sprinkle with coarse salt. Bake for 25-30 minutes or until squash is soft to touch and lightly browned.
While the squash is roasting chop up your spices and peel the mango and cut it into chunks. Lightly sautee the spices and in a large pot set the water/broth to simmer.
Once the squash has roasted, peel the skin off (be careful it will be hot!) and add the squash to a bowl and mash it into pieces. Next, add the spice mixture to the squash and mix well.
Add the milk to the simmering broth and mix well. Next add the squash, mango and spice mixture to the pot and stir.
Next, grab the blender! Carefully pour the mixture into the blender (I used my Nutri bullet) but a regular or hand mixer works well. Blend or pulse until the mixture is smooth. All the chunks should be smooth and your spices should be blended. The mixture should be a deep orange color. Pour the soup back into the pot and let it simmer on low. Your soup is finished!
Top with roasted squash seeds, parsley, pomegranate seeds, and a dollop of sour cream.