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Name: Butternut Squash Soup with Green Chili Coriander Chutney
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 Jalapeno chilies (wear gloves); 2 c coriander Loosely packed; 1/4 c Sweetened flaked coconut; 1/4 c almonds Sliced blanched

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INGREDIENTS

2 Jalapeno chilies ; (wear gloves)
2 c coriander ; Loosely packed
1/4 c Sweetened flaked coconut
1/4 c almonds ; Sliced blanched

Servings

INSTRUCTIONS

MMMMM------------------------FOR THE SOUP----------------------------- 2 c Chopped onion 2 tb Butter 2 tb 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 c Chicken broth Two 4-inch strips of orange -zest 1 1/2 c Freshly squeezed orange -juice 8 Coriander sprigs for garnish Make the chutney: 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. Add the coriander and blend the mixture until it is ground fine. (This recipe makes what is known as a dry chutney, which has a slightly grainy texture.) The chutney may be made 8 hours in advance and kept covered and chilled. Makes about 1 cup. Make the soup: 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. Add the broth, the zest, and the juice and simmer the mixture, uncovered, for 15 minutes. In a blender or food processor puree the mixture in batches and strain it through a sieve into a large bowl. The soup may be made 1 day in advance and kept covered and chilled. 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. Makes about 10 cups, serving 8. Gourmet November 1990

NOTES

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Butternut Squash Soup with Green Chili Coriander Chutney

2 Jalapeno chilies (wear gloves)
2 c coriander Loosely packed
1/4 c Sweetened flaked coconut
1/4 c almonds Sliced blanched

MMMMM------------------------FOR THE SOUP-----------------------------      2 c  Chopped onion      2 tb Butter      2 tb 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 c  Chicken broth           Two 4-inch strips of orange           -zest  1 1/2 c  Freshly squeezed orange           -juice      8    Coriander sprigs for garnish   Make the chutney:    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. Add the coriander and blend the mixture until it is  ground fine. (This recipe makes what is known as a dry chutney, which  has a slightly grainy texture.) The chutney may be made 8 hours in  advance and kept covered and chilled. Makes about 1 cup.    Make the soup:    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. Add the broth, the  zest, and the juice and simmer the mixture, uncovered, for 15  minutes. In a blender or food processor puree the mixture in batches  and strain it through a sieve into a large bowl. The soup may be made  1 day in advance and kept covered and chilled.    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.    Makes about 10 cups, serving 8.    Gourmet November 1990

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Nutrition

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Serving Size: 1 Serving (130g)
Recipe Makes: 1

Calories: 398
Calories from Fat: 182 (46%)

Amt Per Serving		% DV

	Total Fat 20.2g	27 %
	Saturated Fat 6.6g	33 %
	Monounsaturated Fat 8.7g
	Polyunsanturated Fat 3.1g
Cholesterol 0mg		0 %
Sodium 182.6mg		6 %
Potassium 2871.5mg		76 %
Total Carbohydrate 47.7g		14 %
	Dietary Fiber 11.7g	47 %
	Sugars, other 36g
Protein 18.6g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 398

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