This is my first recipe in Zaar and a variation on a recipe from Lisa Connely (Recipe #38904). I liked the original, but decided to tweak it to improve the Thainess factor and make it both sweeter and hotter at the same time. The result was oh so good, now this is going to be the butternut squash soup for me for ever! The carrots are there mostly for the added colour and mango for the sweetness, but can be substituted with some more sugar if you don't have any at hand. Season with salt and more sugar if you like, it's best when all the flavours are blending equally. You can use milder or hotter chilli depending on your preferences, I go for birdseye.