Smoky Mango-Squash Soup

This recipe is shared by Sunday Dawson our In Sync Fitness client of the Month

2 TBS vegetable oil

2 onion chopped

1 butternut squash peeled and cut into 1 inch cubes

1 canned chipotle chile in adobo sauce, chopped, plus 1 tsp adobo sauce

2 tsps brown sugar

2 1/2 C vegetable broth

2 mangoes, cut not cubes

3/4 C buttermilk

Snipped chives, for garnish

In a medium saucepan heat the oil on medium heat. Add the onion and cook until tender about 5 minutes

Increase heat to medium high and add squash and chili, adobo sauce and brown sugar, cook stirring 5 minutes.

Pour in the vegetable broth and bring to a boil.

Lower the heat and simmer, covered, until squash is tender and cooked through, about 20 minutes.

Remove and add the mangoes.

Using a blender, puree the soup in small batches.

Stir in buttermilk an season with salt and pepper optional.

Warm as needed on low heat.

Sprinkle with chopped chives and coarsely ground pepper for garnish