Creamy curried squash and mango soup


    This creamy squash soup has a fruity citrus taste with a little Asian influence thrown in! Depending on the curry powder you use, you can make it mild or spicy.

    1 person made this

    Serves: 6 

    • 2 tablespoons ghee
    • 1 shallot, minced
    • 1 teaspoon curry powder
    • 1 teaspoon minced fresh root ginger
    • 1 garlic clove, minced
    • 1 squash, seeds removed and diced
    • 750ml chicken or vegetable stock
    • 1 mango, stone removed and diced
    • 1 stalk lemongrass, minced
    • salt
    • pepper
    • 150ml double cream

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat the ghee in a pot. Add shallot, curry and ginger; fry, stirring, until shallots have softened, about 5 minutes. Add garlic and cook for another 30 seconds. Add squash and cook until it starts to soften, about 5 minutes, stirring a few times.
    2. Add the stock, bring to the boil and reduce the heat. Simmer until the squash is soft, about 20 to 30 minutes.
    3. Add mango and lemongrass; simmer for further 10 minutes. Puree the soup; add cream and season with salt and pepper. Reheat, letting it just come to the boil again before serving.

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