Mango And Butternut Squash Soup With Spiced Foam - cooking recipe

Ingredients

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

Preparation

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.
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.