Floribbean Squash and Mango Soup with Coconut Milk Recipe - Allrecipes.com
Floribbean Squash and Mango Soup with Coconut Milk Recipe
  • READY IN 18 mins

Floribbean Squash and Mango Soup with Coconut Milk

Recipe by  

"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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Original recipe makes 6 main course or 8 appetizer 'sippers' Change Servings
  • PREP

    8 mins
  • COOK

    10 mins

    18 mins


  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.
Kitchen-Friendly View


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

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  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 18 g
  • 6%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 441 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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