BUTTERNUT SQUASH SOUP WITH GREEN CHILI CORIANDER CHUTNEY
Categories Soup/Stew Food Processor Onion Pepper Thanksgiving Butternut Squash Fall Simmer Gourmet
Yield Makes about 10 cups, serving 8
Number Of Ingredients 14
Steps:
- Make the chutney:
- In a blender or food processor blend the almonds, the coconut, the jalapeño, 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 purée 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.
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Sajal Biswas
[email protected]I'm not a big fan of butternut squash, but I really enjoyed this soup. The green chili coriander chutney really helped to balance out the sweetness of the squash.
Cow AJ
[email protected]This soup is a great way to use up leftover butternut squash. It's also a great option for a vegetarian meal.
Me anisur Islam
[email protected]I love this soup! It's so easy to make and it's always a hit with my family and friends.
Diego Longoria
[email protected]This soup was a bit too watery for my taste. I think I would add less broth next time.
Deepa Joseph
[email protected]I followed the recipe exactly and the soup turned out great. It was creamy, flavorful, and had just the right amount of spice.
Eyamin Chowdhury
[email protected]This soup is amazing! I love the creamy texture and the subtle sweetness of the butternut squash. The green chili coriander chutney adds a nice touch of spice.
April Buie
[email protected]Overall, I thought this soup was just okay. It was a little bland for my taste and the texture was a bit grainy.
Robert Rosales (GamerKing)
[email protected]This soup was a little too spicy for my taste, but I still enjoyed it. I think I would use less green chili next time.
Carol Ellis
[email protected]This soup is so easy to make and it's absolutely delicious. I love that I can use frozen butternut squash, which makes it a great option for a quick and easy weeknight meal.
Nayim Hosen
[email protected]I love the combination of butternut squash and green chili coriander chutney in this soup. It's a unique and flavorful dish that is perfect for a cold winter day.
Christina Zamora
[email protected]This butternut squash soup recipe was a hit with my family! The flavors were well-balanced and the soup had a creamy texture. I especially enjoyed the green chili coriander chutney, which added a nice spicy kick. I will definitely be making this soup