Mango And Butternut Squash Soup With Spiced Foam

• 1 tbsp sunflower oil
• 2-3 None onions, diced
• 850 g butternut squash, peeled, deseeded and diced
• Pinch None nutmeg
• 1 tbsp balsamic vinegar
• 1 litre chicken stock
• 150 ml milk
• 1/2 tsp sweet paprika
• 1 tsp chilli powder
• 1/2 None mango, stoned, peeled and diced

1. Heat the oil in a large saucepan, add the onions and butternut squash and saute for 4-5 mins. Mix in the nutmeg and season. Deglaze the pan with vinegar and stock, then cover and simmer for 25-30 mins. Mix the mango into the butternut squash mixture then blend with an immersion blender until smooth. Divide the soup between 4 glasses or bowls.
2. Meanwhile, bring the milk to a boil in a saucepan, mix in the paprika and chili powder and season with salt. Froth the milk using a hand mixer, then spoon over the soup to serve.

sunflower oil, onions, butternut squash, nutmeg, balsamic vinegar, chicken, milk, sweet paprika, chilli powder, mango

Taken from recipes-plus.com/api/v2.0/recipes/17387 (may not work)