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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 253.9
  • Total Fat: 9.1 g
  • Cholesterol: 6.8 mg
  • Sodium: 1,213.3 mg
  • Total Carbs: 44.4 g
  • Dietary Fiber: 8.3 g
  • Protein: 5.1 g

View full nutritional breakdown of Rachael Ray's Smoky Mango-Squash Soup calories by ingredient
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Rachael Ray's Smoky Mango-Squash Soup

Submitted by: GIRANIMAL

Introduction

From Every Day with Rachael Ray. Hers called for vegetable broth, but I use chicken for flavor and ease (I always have it on hand). From Every Day with Rachael Ray. Hers called for vegetable broth, but I use chicken for flavor and ease (I always have it on hand).
Number of Servings: 4

Ingredients

    * 2 tablespoons vegetable oil
    * 1 onion, chopped
    * 1 butternut squash (about 2 1/2 pounds), peeled and cut into 1-inch cubes
    * 1 canned chipotle chile in adobo sauce, chopped, plus 1 teaspoon adobo sauce
    * 2 teaspoons brown sugar
    * 2 1/2 cups chicken broth
    * 2 mangoes, cut into cubes
    * 3/4 cup buttermilk
    * Salt and pepper
    * Snipped chives, for sprinkling

Directions

1, In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Increase the heat to medium-high and add the squash, chipotle chile, adobo sauce and brown sugar; cook, stirring, for 5 minutes. Pour in the chicken broth and bring to a boil. Lower the heat and simmer, covered, until the squash is cooked through, about 20 minutes. Remove from the heat and stir in the mangoes.

2. Using a blender, puree the soup. Stir in the buttermilk and season with salt and pepper. Warm over low heat. Sprinkle with the chives and coarsely ground pepper.

Number of Servings: 4

Recipe submitted by SparkPeople user GIRANIMAL.






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