As soon as summer ends and the weather changes to show us its dark and ugly side, I crave soups to warm me up and get rid of the chills the change of weather caused. One of my absolute favorites is this squash soup combined with flavors of mango, ginger, coconut milk and chili, blended into a creamy vegan squash soup.
Over the years, I have tried and experimented with a lot of different recipes for squash soup. Even though it seems fairly simple, I was often left with the feeling that there is room for improvement. In general, I like my squash soup with ginger and a bit spicy. However, since squash is a fairly sweet vegetable, botanically it is considered a fruit, I always wondered how I could balance the flavours better.
One day, I spotted a mango in our fridge and decided to give it a try. It may sound strange, but trust me, it works great with the fruity and earthy flavours of squash. This is how I came up with this recipe and ever since it is my favourite, when I am craving a creamy squash soup.
- Olive oil
- Mango (ripe)
- Vegetable broth
- Chili Flakes
- Coconut milk
- Lime (optional)
- Sesame oil (optional)
Which Squash to use?
There are so many different types of squash out there and I have tried many of them. These are the ones that work best for me:
- Hokkaido (skin is edible)
For this recipe, I used 1 small butternut and 1 small buttercup squash.
What to look out for when buying mangoes?
Please make sure that the mango is nice and ripe. If you use Ataulfo mangoes, double the amount given in the recipe, as they are a lot smaller than regular mangoes.
How to make Creamy Squash Soup with Ginger and Mango
Peel the squash and clean from the seeds. Afterward, chop both, the squash and the mango roughly into dice. Set aside.
Chop onions and garlic. Heat olive oil in a pot on medium heat and sauté the onions. When the onions turn translucent, add the garlic and sauté for another minute.
Now add the squash, mango, salt, pepper, chili flakes and vegetable broth. Once the soup starts to boil, reduce the heat to low and simmer for 30 minutes.
Lastly, give the coconut milk into the pot along with the grated ginger and blend to a creamy soup until no solid pieces are left and simmer for another 5 minutes. I like to add ginger at the end, as it turns out to be more flavourful. Depending on your preference you can simmer the soup for a bit longer with an open lid for a thicker consistency. Serve with some drizzles of lime juice and sesame oil.
How to Pair this exotic Squash Soup
This soup is a fantastic starter soup for your family dinner, for holidays such as Thanksgiving or Christmas, but also a great lunch or dinner option on a regular workday with a side salad or fresh bread.
Here are a few suggestions from my recipe collection:
- Artisan Dutch Oven Semolina Bread
- Dutch Oven Sourdough Spelt Bread
- Kale Salad with Berries and Goat Cheese
- German Cucumber Salad
Storage and Food Safety
Once cooled down, transfer the soup into an airtight container and store for 2-3 days in the refrigerator. Simply reheat in a pot on the stove or in the microwave in a microwave-safe container or bowl.
This soup is also freezer friendly and can be stored in the freezer for up to 3 months in a freezer bag or freezer-friendly container.
See guidelines at USDA.gov for instructions on the safe handling of fresh ingredients.
Creamy Vegan Squash Soup with Mango & Ginger
- 4 lbs squash (I used 1 small butternut and 1 small buttercup squash)
- 1 sweet onion
- 3 cloves garlic
- 1.75 oz ginger
- 1 large mango
- 56 oz vegetable broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon chili flakes
- 1 Lime
- Sesame oil (optional)
- 1 can coconut milk (400 ml)
- Olive oil
- Peel the squash and clean from seeds. Chop both, the squash and the mango roughly into dices. Set aside.
- Chop onions and garlic.
- Heat olive oil in a pot on medium heat and sauté the onions. When the onions turn translucent, add the garlic and sauté for another minute.
- Add the squash, mango, salt, pepper, chili flakes and vegetable broth. Once the soup starts to boil, reduce the heat to low and simmer for 30 minutes.
- Lastly, give the coconut milk into the pot along with the grated ginger and blend to a creamy soup until no solid pieces are left and simmer for another 5 minutes. Add more seasoning to taste. Depending on your preference simmer the soup for a bit longer without the lid for a thicker consistency.
- Serve with some drizzles of lime juice and sesame oil.