Butternut squash and mango soup

INGREDIENTS:

• 3 small butternut squashes
•  2 ripe mangos
• 2 small unions
•  150ml coconut milk
•  Curry, salt, pepper and vegetable broth

 

COOKING INSTRUCTIONS:

• Cut the 3 butternut squashes into small square pieces and add them to a big pot.
• Add water and a table spoon of vegetable broth
• Boil the butternut squash in the water until they are soft.
•  At the same time fry the unions in a pan together with coconut flakes and some olive oil.
• Add the mangos to the pan and gently fry them with the unions and coconut flakes.
•  Blend the butternut squash with a hand-blender and add seasoning (curry, salt, pepper).
•  Add coconut milk to the butternut squash and let it cook for a few minutes.
• Then add the ingredients from the pan into the pot and blend it all together.
• Taste it and add any additional seasoning such as curry or turmeric.

 

A warm, delicious soup with a bit of exotic freshness!