Butternut Squash Soup with Green Chili Coriander Chutney Recipe

Name: Butternut Squash Soup with Green Chili Coriander Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sliced blanched almonds; 1/4 cup sweetened flaked coconut; 2 jalapeno chilies, (wear rubber gloves); 2 cups loosely packed coriander; 2 cups chopped onion; 2 tablespoons butter; 2 tablespoons vegetable oil; a 3- to 3 1/2-pound butternut squash, peeled, halved, the seeds and strings discarded, and the flesh cut into 1/2-inch pieces; 6 cups chicken broth; two 4-inch strips of orange zest; 1 1/2 cups freshly squeezed orange juice; 8 coriander sprigs for garnish

Servings: persons

1/4 cup sliced blanched almonds
1/4 cup sweetened flaked coconut
2 jalapeno chilies, (wear rubber gloves)
2 cups loosely packed coriander
2 cups chopped onion
2 tablespoons butter
2 tablespoons vegetable oil
a 3- to 3 1/2-pound butternut squash, peeled, halved, the seeds and strings discarded, and the flesh cut into 1/2-inch pieces
6 cups chicken broth
two 4-inch strips of orange zest
1 1/2 cups freshly squeezed orange juice
8 coriander sprigs for garnish

1
In a blender or food processor blend the almonds, the coconut, the jalapeno, a pinch of salt, and 1/3 cup water until the mixture is ground fine.
2
Add the coriander and blend the mixture until it is ground fine.
3
(This recipe makes what is known as a dry chutney, which has a slightly grainy texture.)
4
The chutney may be made 8 hours in advance and kept covered and chilled.
5
In a kettle cook the onion in the butter and the oil over moderately low heat, stirring, until it is softened, add the squash and 1/2 cup water, and cook the mixture, covered, over moderately low heat for 20 to 30 minutes, or until the squash is tender.
6
Add the broth, the zest, and the juice and simmer the mixture, uncovered, for 15 minutes.
7
In a blender or food processor puree the mixture in batches and strain it through a sieve into a large bowl.
8
The soup may be made 1 day in advance and kept covered and chilled.
9
Ladle the soup into 8 bowls and garnish each serving with about a tablespoon of the chutney, to be stirred into the soup, and a coriander sprig.

853

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup sliced blanched almonds, 1/4 cup sweetened flaked coconut, 2 jalapeno chilies, (wear rubber gloves), 2 cups loosely packed coriander, and more.

Yes, Butternut Squash Soup with Green Chili Coriander Chutney falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup with Green Chili Coriander Chutney

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