Best 4 Butternut Squash Soup With Green Chili Coriander Chutney Recipes

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Indulge in a symphony of flavors with our delectable Butternut Squash Soup, a culinary masterpiece that combines the velvety texture of butternut squash with a medley of aromatic spices. This soup is a delightful blend of sweet and savory, highlighted by the vibrant green chili coriander chutney, a vibrant condiment that adds a burst of freshness and a hint of spice. The perfect accompaniment to a cozy meal, this soup is not only delicious but also packed with nutrients, making it a wholesome and satisfying choice for any occasion.

The accompanying recipes in this article offer a range of culinary adventures, taking you on a global journey of flavors. From the classic comfort of Slow Cooker Creamy Chicken Noodle Soup to the zesty and flavorful Mexican Street Corn Chowder, each recipe is a testament to the diversity and creativity of the culinary world. Whether you are craving a hearty and comforting bowl of soup or a refreshing and tangy salad, this article has something for every palate.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED BUTTERNUT SQUASH CHUTNEY



Roasted Butternut Squash Chutney image

For a unique holiday condiment, try this seasonal chutney made with roasted butternut squash combined with sweet stewed apples seasoned with garlic, ginger, cinnamon, and turmeric.

Provided by Joanna Orssich

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 35m

Yield 24

Number Of Ingredients 11

1 pound butternut squash, peeled and diced
3 apples, diced
1 ⅓ cups brown sugar
1 red onion, diced
4 tablespoons cider vinegar
1 tablespoon ground turmeric
½ teaspoon chile powder
½ teaspoon ground cinnamon
½ teaspoon cumin
½ teaspoon ground ginger
¼ teaspoon garlic powder

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Place butternut squash on the prepared baking sheet in a single layer.
  • Bake in the preheated oven until fork-tender, about 20 minutes. Transfer butternut squash to a large bowl.
  • Meanwhile, combine apples, brown sugar, onion, vinegar, turmeric, chile powder, cinnamon, cumin, ginger, and garlic powder in a saucepan over low heat. Cover and cook, stirring occasionally, until apples and onion are soft, 15 to 20 minutes.
  • Add apple mixture to butternut squash in the bowl and stir gently to combine. Store in a covered container in the refrigerator.

Nutrition Facts : Calories 67.9 calories, Carbohydrate 17.3 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 4.9 mg, Sugar 14.3 g

BEST BUTTERNUT SQUASH SOUP EVER



Best Butternut Squash Soup Ever image

Slightly sweet, this is one of the best soups I've had in a while.

Provided by Chester

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 10

1 ½ tablespoons butter
½ onion, sliced
2 cloves garlic
2 sprigs fresh thyme
½ butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
½ cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste

Steps:

  • Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
  • Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g

BUTTERNUT SQUASH SOUP WITH CHILLI & CRèME FRAîCHE



Butternut squash soup with chilli & crème fraîche image

Come in from the cold to a warming bowl of autumnal soup

Provided by Good Food team

Categories     Lunch, Soup

Time 1h5m

Number Of Ingredients 8

1 butternut squash, about 1kg, peeled and deseeded
2 tbsp olive oil
1 tbsp butter
2 onions, diced
1 garlic clove, thinly sliced
2 mild red chillies, deseeded and finely chopped
850ml hot vegetable stock
4 tbsp crème fraîche, plus more to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6.
  • Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
  • Roast for 30 mins, turning once during cooking, until golden and soft.
  • While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies.
  • Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  • Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
  • Return to the pan, gently reheat, then season to taste.
  • Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

Nutrition Facts : Calories 264 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.61 milligram of sodium

BUTTERNUT SQUASH AND GREEN CURRY SOUP



Butternut Squash and Green Curry Soup image

This creamy, vibrant soup is a Thai-inspired version of the puréed squash soup you know and love. The green curry paste, which is relatively easy to find in the international aisle of the grocery store, along with coconut milk and fish sauce, perfectly complements the butternut squash's sweetness. But it's the topping - a spin on miang kham, a snack in Thailand and Laos full of peanuts, coconut and chiles - that's the real standout.

Provided by Samin Nosrat

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 20

4 tablespoons coconut oil or neutral-tasting oil
3 medium shallots, diced
1 (2-inch) piece of fresh ginger, peeled and thinly sliced
1 lemongrass stalk, cut into 3-inch pieces
Kosher salt
2 medium butternut squashes (about 4 pounds), peeled, seeded and cut into about 3/4-inch cubes
2 (13 1/2-ounce) cans coconut milk
6 to 8 tablespoons Thai green curry paste, or to taste
3 tablespoons fish sauce
3 to 4 cups water or chicken stock, preferably homemade
3/4 cup raw peanuts
3/4 cup unsweetened raw coconut flakes
2 tablespoons fish sauce
8 small dried red chiles, such as Japones or chiles de árbol, thinly sliced
1 tablespoon neutral-tasting or melted coconut oil
1 tablespoon minced lemongrass
1 teaspoon sugar
10 lime leaves, thinly sliced (optional)
Handful of Thai or Italian basil leaves
2 to 3 limes, quartered

Steps:

  • Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.
  • Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.
  • Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, 1 tablespoon oil, the minced lemongrass, the sugar and the lime leaves, if using.
  • Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.
  • Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.
  • Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 15 grams, Carbohydrate 45 grams, Fat 43 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 26 grams, Sodium 1287 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

  • Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid squash with blemishes or soft spots.
  • Roast the butternut squash before pureeing: Roasting the squash brings out its natural sweetness and flavor. You can roast the squash in the oven or on a grill.
  • Use a high-powered blender or food processor: This will help to create a smooth and velvety soup.
  • Add a touch of cream or coconut milk: This will help to make the soup richer and creamier. and if you don't have coconut milk, you can substitute it with cashew cream or almond milk.
  • Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a bit of heat with some chili powder or cayenne pepper.
  • Serve the soup with a variety of toppings: Some popular toppings include croutons, roasted pumpkin seeds, or a dollop of sour cream.

Conclusion:

Butternut squash soup is a delicious and nutritious soup that is perfect for a fall or winter meal. It is easy to make and can be tailored to your own taste preferences. With its rich flavor and creamy texture, butternut squash soup is sure to be a hit with your family and friends. So next time you are looking for a comforting and satisfying soup, give butternut squash soup a try. You won't be disappointed!

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