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Butternut squash and mango soup


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



  • 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!