Butternut Squash Soup With Green Chili Coriander Chutney Recipe Recipe

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

Servings: persons

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

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
Add in the coriander and blend the mix till it is grnd fine.
3
(This recipe makes what is known as a dry chutney, that has a slightly grainy texture.)
4
The chutney may be made 8 hrs in advance and kept covered and chilled.
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
Add in the broth, the zest, and the juice and simmer the mix, uncovered, for 15 min.
7
In a blender or possibly food processor puree the mix 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 Tbsp.
10
of the chutney, to be stirred into the soup, and a coriander sprig.

888

kcal

Calories

Fat

Carbs

117

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 10 ingredients. The key ingredients include: 1/4 c. sliced blanched almonds, 1/4 c. sweetened flaked coconut, 2 x jalapeno chilies (wear rubber gloves), 2 c. loosely packed coriander, and more.

Yes, Butternut Squash Soup With Green Chili Coriander Chutney Recipe 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 Recipe

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