Sharon's Recipes

FEBRUARY: Butternut Mango Soup

(A winter island fantasy soup)


1 spanish onion, chopped
6 T. butter
2 T curry powder
1 medium butternut squash.  (I used about 1.5 lbs)
1 can of coconut milk  (not the lite)
Water to cover
3 mangos peeled, pitted and chopped
1/2 tsp chili powder
1 tsp smoked paprika (more or less according to taste)
1 tsp chipotle powder (more or less according to taste)
Juice of 1.5 limes

Heat the butter and saute the onions.

Add the curry powder and stir for a minute or two.

Add the mangos and the butternut squash and stir. Sweat the mix by covering the top of the pot with a sheet of waxed paper and a lid for 5-10 minutes.  Stir once or twice.  This intensifies the flavor of the vegetables.

Add the can of coconut milk and water to cover , and come up one or two inches above the vegetables. Cook until the vegetables are tender and fall apart.

Add the chili powder, paprika, chipotle powder, and lime juice and puree with an immersion blender. You can add more water or chicken stock if you want a thinner soup. If you want a hotter taste you can add the chili with the curry powder.

Season with salt and pepper. Remember, adjust the seasonings to your palate.


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