The following recipe was adapted (ie: stolen) from Everyday with Rachel Ray so obviously now it is considerably better than it was in her shill of a magazine.
And yes, for those of you who remember my other successful recipes from my allrecipes.com site, it does incorporate FRUIT……
Spicy Butternut Mango Soup
2 tablespoons of Vegetable/Canola Oil
1 Onion – chopped/diced
2 ½ lbs of Butternut Squash – cubed
2 tablespoons of Brown Sugar
2 teaspoons (heaping) of Chipotle in Adobo
3 cups of Vegetable Broth
2 Mangoes – chopped
1 cup of Buttermilk
Salt & Pepper to taste (I only use Hawaiian Sea Salt)
Garnish with whatever you feel like garnishing with – I garnished with a spoon myself
Saute the onions in the oil over low to medium heat until translucent. Add the brown sugar, chipotle in adobo & butternut squash cubes and stir until incorporated. (I like that word) Add vegetable broth. Bring to a boil and then back to a simmer until the butternut squash cubes are soft. Add mango and let simmer a few minutes before pureeing in blender. Return to pot and add buttermilk. Serve & Garnish.
If it sucks, which it didn’t for me, then blame the editors of Everyday with Rachel Ray. If you like it, then it was my changes to the recipe that made it a success.
Looking at an empty bowl from Behind The Shades….swampy abides
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