Squash, Sweet Potato & Mandarin Soup blends healthy vegetables, orangey citrus notes and creamy, dairy-free coconut milk. Eye popping and luxurious.
My good friend Nicky from Montreal emailed me a recipe she created last week and said “you have to try this – it turned out really good”. Nic, being a wing-it cook, did not actually give me a recipe, but she did list the ingredients she used – or most of them. Anyway, I played around with proportions and came up with a recipe which my husband agrees is delicious.
Despite the fact that it has no cream – in fact it’s dairy free – the soup feels rich and silky. The mandarin adds a hint of tropical flare that balances beautifully with the coconut milk. And the orange colour is gorgeous (I’m obsessed with colours on a plate). I garnished the soup with roasted pecan pieces (great texture and flavour), but lots of other garnishes would work as well such as cilantro, grated apple, chopped roasted cashews or pistachios to name a few.
The recipe includes sweet potato, butternut squash, mandarin (zest and juice), fresh ginger, onion, broth, garlic, coconut milk and some optional seasonings. I used sriracha for a bit of heat and a pinch of nutmeg. Needless to say, you can tailor this to your tastes – see below.
I like to serve this kind of vegan soup in mini cups or shot glasses as an appetizer as no spoons are required. Just warm it up before hand, pour it into a coffee thermos and let guests help themselves.
Tailor to Your Taste
- Use Clementines (which mostly have no seeds) or Tangerines instead of Mandarin oranges. (If you find clementine zest a bit bitter, you can substitute with orange zest.
- Add curry powder or curry paste.
- Add sage or thyme.
- Add chopped carrots for even more healthiness and colour.
- Don’t worry about exact quantities of vegetables – a bit more onion, potato, squash, etc is fine. Just add sufficient broth to cover the vegetables before the simmer. If you use a lot more sweet potato (which acts as a thickener), you might have to add a bit more broth at the end to thin it out.
Shortcuts (to make soup in under 30 minutes)
- Use pre-cut and peeled squash and sweet potato (more expensive, but a big time saver).
- Use frozen store-bought cubes of fresh garlic and ginger (or used powdered versions in a pinch).
- Definitely. Keeps in refrigerator for 4-5 days. And can be frozen.
Other butternut squash soups you might like:
Thai-inspired Butternut Squash Soup get the recipe