Yield: 6-8
Butternut Mango Curry Soup
Cook Time
30 minutes
Additional Time
1 hour
Total Time
1 hour 30 minutes
Ingredients
- a few cloves of garlic
- 1 onion
- 3 small butternut squash
- 4-5 cups broth/water/coconut milk combination
- 2 Tablespoons Epicure Mango Curry Dip Mix
- cilantro, optional
- sour cream, optional
Instructions
- Several hours to days prior, bake whole squash in oven and let cool. I usually bake on 350 for half an hour or so and leave in the oven to cool.
- When cooled, slice squash in half lengthwise and remove seeds. Scoop out the squash.
- In soup pot, saute chopped garlic and onion in preferred oil.
- Add squash to soup pot.
- Add broth/water/coconut milk combination. Err on the side of less, as you can add more later, if it's too thick.
- Add Epicure Mango Curry Dip mix.
- Bring to simmer.
- Blend with a stick blender.
- Top with cilantro and/or sour cream.
Notes
You could try this with pumpkin instead of butternut squash. This recipe probably uses 4-6 cups of squash.
If your squash isn't fully cooked of you have uncooked sliced squash, just cook it for longer in the liquid.
Use the saute setting on your Instant Pot if you like. Then slow cook or hold in the Instant Pot.
Recommended Products
Some of my product links may be affiliate links, allowing me to earn a small amount for sharing my recipes and the ingredients. Some may not.
