Mango squash soup recipe


  • Yield: 2 Servings


  • 2 acorn squash, cut in half, pulp and seeds removed
  • 2 mangoes peeled and sliced; reserve ½ cup slices, for garnish
  • 3 cups water
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup halved seedless red grapes, for garnish
  • ¼ cup pomegranate seeds, for garnish
How to Make It
  1. Preheat oven to 350°.
  2. Place the acorn squash halves on a baking sheet sprayed with non-stick olive oil and bake for 20 minutes.
  3. Cut the cooked squash into one inch pieces, place in a food processor with the sliced mango and purée until smooth.
  4. Combine the purée, water, cinnamon, and nutmeg in a mixing bowl and blend well.
  5. Serve hot or cold, garnished with the mango slices, red grapes, and pomegranate seeds.

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