Mango Monday: Curried Carnival Squash & Mango Soup

This is the first Mango Monday that I've been able to write about since Fall arrived, and I wanted to make sure it was a good one! Per the usual M&PT routine, this soup is inspired by fresh, seasonal ingredients.

Colorful displays are taking over every grocery store and market in the neighborhood. It's gourds, pumpkins, and squash galore! Mini ones, tall & skinny ones, and even lumpy ones. So, I couldn't help myself when I saw a basket of carnival squash! The fun name and seemingly painted-on stripes were enough to hook me, but this petite Sweet Dumpling/Acorn hybrid is as tasty as it is gorgeous! I also found a different mango variety that I haven't cooked with yet for the blog, the keitt mango. Together, these two ingredients made a rich, velvety, and flavorful soup! A touch of curry powder makes this bowl of soup even warmer and more comforting. It's a perfect starter for Autumn meals!

I kept the ingredient list for this soup short and sweet. It's definitely a recipe that you can put together on any day of the week and doesnt require standing at the stovetop for hours!

To make the curried carnival squash, start by splitting the squash and removing the seeds.

Next, cut the squash into equal-sized segments. This gives you more surface area to season, as opposed to just roasting the squash in two big halves. Carnival squash has an amazing flavor once it's, sweet, buttery...just like a sweet potato or butternut squash!

The seasoning is a simple, yet sooo fragrant, blend of melted butter and curry powder.

Curry powder is such a bright, interesting mix that pairs well with the squash. Cinnamon, cloves, and cardamom bring out its natural sweetness, cumin adds a deep smoky flavor, and ginger gives it a little zing. There's also turmeric and fenugreek seed!

Brush the spiced butter onto the squash, then roast them in a 400 degree oven for 20-25 minutes. The flesh will caramelize and become tender.

Now, it's time to prepare some of the other soup the beautiful keitt mango! I've used the sweet manila and the common Indian varieties the most, but I've yet to use a keitt for Mango Monday! This California-grown variety comes from Coachella Valley and is a late-season fruit. It usually pops into markets and stores during the September and October months. The skin is always a vibrant green, but the flesh inside is ripe and a sunny gold. It's also incredibly creamy, not fibrous at all!

To start the soup, caramelize diced yellow onion in a small pot. (Also important for soup-making: aged wooden spoon...)

Add the roasted squash by scooping it out right from the skin and into the pot, then add the mango and garlic clove.

Pour in enough low sodium chicken broth to completely cover the vegetables. Then, bring this mixture to a boil. Cover the pot, reduce the heat to low, and simmer for 30 minutes.

Next, time to make the soup-magic happen...

Transfer the soup to a blender, or use a hand-held immersion blender.

Process the soup until it's completely smooth! Voila!

Serve the soup in small bowls or cups, and garnish with sliced scallions. It's satisfying on its own, but it'd also be a tasty side to paninis or for dunking grilled cheese sandwiches! (Glowing fireplace, comfy couch, and movie marathon optional, but highly recommended...)

I love how rich and velvety this soup is, even without adding half & half or heavy cream! The hearty squash and bright tang from the mango play so well off of the spicy curry powder! For an interesting addition to your soup rotation this Fall, try Curried Carnival Squash & Mango Soup. :)

Curried Carnival Squash & Mango Soup (serves 4 as appetizer or side)

Print Recipe
1 Carnival Squash
2 tbsp Unsalted Butter, melted or 2 tbsp Extra Virgin Olive Oil
1/8 tsp Ground Black Pepper
1/4 tsp Curry Powder
2 tbsp Unsalted Butter or 2 tbsp Extra Virgin Olive Oil
1 Small Yellow Onion, diced (approx 1 cup)
1 Garlic Clove, peeled
1 Keitt Mango, peeled & diced (approx 1 heaping cup)
Roasted Carnival Squash
Low Sodium Chicken Broth, enough to cover (approx 2-3 cups)
1 1/2 tsp Fine Sea Salt
1/2 tsp Ground Black Pepper
1/4 tsp Curry Powder
Sliced Scallions, for garnish
  1. Preheat oven to 400 degrees. Cut squash into equal-sized pieces, removing all seeds. Place squash on a foil or parchment lined baking sheet. In a small bowl, whisk together the melted butter, pepper, and curry powder. Brush this curry butter all over the flesh of the squash. Roast at 400 degrees for 20-25 minutes, until the squash is caramelized and fork tender.
  2. Halfway through the roasting time, begin caramelizing the diced onions. Heat the butter or olive oil in a small pot over medium-high heat. Add the onions, and cook for about 8-10 minutes. Stir occasionally. 
  3. Add the garlic and mango, and saute until aromatic. Then, add the roasted squash. Use a spoon to scoop the flesh from the skin and directly into the pot. Stir to combine. Finally, add enough chicken broth to fully cover all of the vegetables, and season with salt, pepper, and curry powder. Again, stir to combine. Bring the soup to a boil, cover, then reduce the heat to low. Simmer for 30 minutes.
  4. Transfer the soup to a blender or use a hand-held immersion blender. Process the soup until smooth and creamy. 
  5. Serve the soup in small bowls or cups, garnished with sliced scallions! Enjoy!