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Floribbean Squash and Mango Soup with Coconut Milk

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"A Caribbean inspired soup in minutes that can be served as a sipper appetizer or as the first course of your meal. Birds Eye® Winter Squash makes a terrific base for a soup."
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18 m servings 197 cals
Original recipe yields 6 servings (6 main course or 8 appetizer 'sippers')

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  • Prep

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  1. Soup may be prepared in slow cooker, microwave, or on stovetop. Combine squash, coconut milk and mango nectar in cooking container of your choice. Heat until serving temperature, stirring occasionally. Begin seasoning with 3 to 4 teaspoons of the Chesapeake type seasoning of your choice. Initially, soup may taste somewhat sweet, but this will change with additional seasoning. Add Quatre Epice if available (mixture of pepper and warm spices) or pumpkin pie seasoning, if desired. Continue adding Chesapeake type seasoning to reach the spicy level of your choice. At this point, salt to taste if needed (may not be required).
  2. Combine yogurt and ginger to dollop on each serving. Garnish with snipped chives or other herb.


  • Serving Suggestions and Chef Tips
  • Soup may be served immediately or made ahead, chilled and reheated.

Nutrition Facts

Per Serving: 197 calories; 14.2 g fat; 18 g carbohydrates; 1.8 g protein; < 1 mg cholesterol; 441 mg sodium. Full nutrition


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