Butternut Squash Soup With Green Chili Coriander Chutney Recipe

1. 1

   Make the chutney:In a blender or possibly food processor blend the almonds, the coconut, the jalapeno, a healthy pinch of salt, and 1/3 c. water till the mix is grnd fine.

2. 2

   Add in the coriander and blend the mix till it is grnd fine.

3. 3

   (This recipe makes what is known as a dry chutney, that has a slightly grainy texture.)

4. 4

   The chutney may be made 8 hrs in advance and kept covered and chilled.

5. 5

   Make the soup:In a kettle cook the onion in the butter and the oil over moderately low heat, stirring, till it is softened, add in the squash and 1/2 c. water, and cook the mix, covered, over moderately low heat for 20 to 30 min, or possibly till the squash is tender.

6. 6

   Add in the broth, the zest, and the juice and simmer the mix, uncovered, for 15 min.

7. 7

   In a blender or possibly food processor puree the mix in batches and strain it through a sieve into a large bowl.

8. 8

   The soup may be made 1 day in advance and kept covered and chilled.

9. 9

   Ladle the soup into 8 bowls and garnish each serving with about a Tbsp.

10. 10

    of the chutney, to be stirred into the soup, and a coriander sprig.

* Per serving · 4 servings · Values may vary.