Butternut Squash Soup With Chutney

• For Soup
• 4 butternut squash
• 1 cup butter
• 2 sliced onions
• 8 cups chicken broth
• salt and pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cayenne
• For Chutney
• 10 -12 ripe kiwi fruits, peeled and sliced
• 3 medium onions, sliced
• 1 lemon, sliced thin
• 2 ounces preserved gingerroot
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne
• 2 lbs brown sugar
• 1/2 cup white vinegar

1. Slice squash in half and scoop out seeds. Place cut side down on foil lined baking pan. Bake at 350 for about an hour. Cool, then scoop out squash.
2. In a large saucepan melt butter and saute onions until soft. Add squash, broth and seasonings. Simmer for 30 minutes. Process soup in blender in batches until smooth. If soup needs to be thinned stir in more broth or some heavy cream.
3. For Chutney:
4. Place all ingredients in pan and simmer for an hour and a half to two hours, stir frequently.
5. Serve soup with chutney and sour cream if desired. Soup can also be served without chutney and instead sprinkle crisp bacon on top and a dollop of sour cream.

butternut squash, butter, onions, chicken broth, salt, nutmeg, cayenne, kiwi fruits, onions, lemon, gingerroot, ground ginger, salt, cayenne, brown sugar, white vinegar

Taken from www.food.com/recipe/butternut-squash-soup-with-chutney-487363 (may not work)