"The belly rules the mind."--Spanish Proverb

Smoky Mango-Squash Soup Recipe

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This recipe for Smoky Mango-Squash Soup, by , is from Live... Love... Laugh... Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dayle Lawrence

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. 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 tsp. adobo sauce
2 tsp. brown sugar
2 1/2 cups vegetable broth
2 mangoes, cut into cubes
3/4 cup buttermilk (can use yogurt instead of buttermilk)
Salt and Pepper
Snipped chives, for sprinkling

Directions:
Directions:
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 about 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 (or yogurt) and season with salt and pepper. Warm over low heat. Sprinkle with the chives and coarsely ground pepper.

 

 

 

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