Mango Curry Squash Soup
A soup for all seasons: warming in winter, tropical in summer (try it cold with a drizzle of cream or dollop of Greek yogurt.)
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion, chopped
- 3 tbsp Mango Curry Dip Mix, divided
- 1 cup apple juice
- 6 - 8 cups Nourish Broth
- 1 1⁄2 tsp Nourish Broth Mix
- 1 cup boiling water
- 3 tbsp honey
- 1 large squash, peeled and chopped
Preparation
- In wok, heat oil and melt butter over medium heat. Add onion and sprinkle with 1 tbsp Mango Curry Dip Mix. Stir often, until onion is soft, 6–8 minutes.
- Pour in apple juice. Scrape up and stir in any brown bits from pan bottom. Add Broth and honey. Bring to a boil. Stir in squash and remaining 2 tbsp Mango Curry Dip Mix.
- Bring to a boil, then reduce heat. Cover and simmer, stirring occasionally, until squash is very tender, 20–25 minutes.
- Working in batches, purée soup in a blender. For a smooth, velvety texture, strain half of the soup through a fine mesh strainer. If the soup is too thick, thin with more Broth.
Epicure Products Used
Nutritional Information
Per serving: Calories 90, Fat 2.5 g (Saturated 1 g, 0 0 g), Cholesterol 5 mg, Sodium 50 mg, Carbohydrate 18 g (Fiber 2 g, Sugars 8 g), Protein 1 g.