Butternut Squash Soup With Green Chili Coriander Chutney Recipe

• 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. Makes about 1 c..
6. 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.
7. Add in the broth, the zest, and the juice and simmer the mix, uncovered, for 15 min.
8. In a blender or possibly food processor puree the mix in batches and strain it through a sieve into a large bowl.
9. The soup may be made 1 day in advance and kept covered and chilled.
10. Ladle the soup into 8 bowls and garnish each serving with about a Tbsp.
11. of the chutney, to be stirred into the soup, and a coriander sprig.
12. Makes about 10 c., serving 8.

almonds, coconut, jalapeno chilies, coriander, onion, butter, vegetable oil, chicken broth two, freshly squeezed orange juice, coriander sprigs

Taken from cookeatshare.com/recipes/butternut-squash-soup-with-green-chili-coriander-chutney-96282 (may not work)