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Mango Butternut Squash Soup

Now that summer is officially here it might be hard to imagine soup as a menu item. It is so easy to eat according to the climate and summer usually involves fresh, light and crisp ingredients. I eat a lot more raw veggies and bowls of fruit when the temps creep past 90. When this happens, soup is definitely not on my radar. However, when I have a light, chilled soup that is cooling, according to Ayurveda, to boot, then it is the perfect option for the summer table. That is exactly what this soup is for me. I have made this soup countless times and for all different parts of the day: breakfast, lunch, and dinner.

The combination of mango and butternut squash is cooling on the body and provides that extra *oomph* that is needed to beat the heat and humidity of summer. My favorite thing about mango (besides how delicious it is) is that it is so versatile. It can easily be used by itself, as a natural sweetener, an emulsifier in a dessert, the base for a delicious dressing, or that-special-something in a savory dish such as this.

This is such an incredible raw soup. Raw soups are not really my thing and sometimes are hard to digest but THIS soup is magical. It's tasty, it's light, it's filling, AND it tastes incredible. Also, it takes about 5 minutes to make.

My personal preference is to have this soup completely raw. I am a raw foodie and so I tend to eat my meals uncooked, whenever the opportunity arises. However, raw butternut squash might seem unappealing to some people, understandably so, and so you could steam the squash beforehand to break it down a bit.

Mango Butternut Squash Soup

This Recipe is :

Dairy FreeVegan

Ingredients

Soup
  • 1.5 Cups of raw chunks of butternut squash, peeled and seeded (steamed optional)
  • 3 Cups of orange juice (fresh-about 3 oranges)
  • 1 Cup of mango (or just 1 mango)
  • 1/2 Teaspoon of Nutmeg and/or Cinnamon
Garnish
  • Banana slices or mango cubes
  • Cinnamon

Preparation

  1. In a high speed blender place the mango, butternut squash, and about a cup of the juice. Blend until incorporated.
  2. Slowly increase the speed, this is to to prevent too much foam on top.
  3. Add the remaining juice and the cinnamon and/or nutmeg.
  4. Allow ingredients to fully mix.
  5. Serve and garnish with the rest of the ingredients.

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Squash

 

 

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