A soup for all seasons: warming in winter, tropical in summer (try it cold with a drizzle of cream or dollop of Greek yogurt.)
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In wok, heat oil and melt butter over medium heat. Add onion and sprinkle with 1 tbsp Mango Curry Dip Mix. Stir often, until onion is soft, 6–8 minutes.
- Pour in apple juice. Scrape up and stir in any brown bits from pan bottom. Add Broth and honey. Bring to a boil. Stir in squash and remaining 2 tbsp Mango Curry Dip Mix.
- Bring to a boil, then reduce heat. Cover and simmer, stirring occasionally, until squash is very tender, 20–25 minutes.
- Working in batches, purée soup in a blender. For a smooth, velvety texture, strain half of the soup through a fine mesh strainer. If the soup is too thick, thin with more Broth.
Per serving: Calories 90, Fat 2.5 g (Saturated 1 g, Trans 0 g), Cholesterol 5 mg, Sodium 50 mg, Carbohydrate 18 g (Fibre 2 g, Sugars 8 g), Protein 1 g.
45 min
10 cups for 10 - 12 servings
$0.55/serving
45 min10 cups for 10 - 12 servings$0.55/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In wok, heat oil and melt butter over medium heat. Add onion and sprinkle with 1 tbsp Mango Curry Dip Mix. Stir often, until onion is soft, 6–8 minutes.
- Pour in apple juice. Scrape up and stir in any brown bits from pan bottom. Add Broth and honey. Bring to a boil. Stir in squash and remaining 2 tbsp Mango Curry Dip Mix.
- Bring to a boil, then reduce heat. Cover and simmer, stirring occasionally, until squash is very tender, 20–25 minutes.
- Working in batches, purée soup in a blender. For a smooth, velvety texture, strain half of the soup through a fine mesh strainer. If the soup is too thick, thin with more Broth.
Per serving: Calories 90, Fat 2.5 g (Saturated 1 g, Trans 0 g), Cholesterol 5 mg, Sodium 50 mg, Carbohydrate 18 g (Fibre 2 g, Sugars 8 g), Protein 1 g.
