This butternut squash and mango soup is a riff on Juliano’s orginal recipe. It is delicious, easy and fast to make, and surprisingly creamy!
4 cups chopped butternut squash (peeled and seeded)
1 mango, chopped
2 1/2 teaspoons curry powder
1 teaspoon chili powder
1/4 cup raw agave nectar
1 teaspoon sea salt
a couple of grinds of black pepper
4 cups orange juice
Mix all well in a blender until smooth.