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.)
45 min
10 cups for 10 - 12 servings
90 calories
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
Instructions
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.
Nutritional Information
Per serving: Calories 90, Fat 2.5 g (Saturated 1 g, Trans 0 g), Cholesterol 5 mg, Sodium 50 mg, Carbohydrate 18 g (Fiber 2 g, Sugars 8 g), Protein 1 g.