Creamy Vegan Squash Soup with Mango & Ginger
Squash soup is an all time favorite for Fall and Winter. This recipe combines the traditional squash soup with fruity mango, as well as spicy chili and ginger flavors.
Tools
- Blender
Ingredients
- 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
Instructions
- 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.
NUTRITION FACTS
Calories: 245kcal (12%) | Carbohydrates: 40g (13%) | Protein: 4g (8%) | Fat: 11g (17%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1109mg (48%) | Potassium: 1042mg (30%) | Fiber: 6g (25%) | Sugar: 13g (14%) | Vitamin A: 24891IU (498%) | Vitamin C: 63mg (76%) | Calcium: 136mg (14%) | Iron: 3mg (17%)
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