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Butternut Squash Soup W/ Green Chile Coriander Chutney
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    Butternut Squash Soup W/ Green Chile Coriander Chutney

  • For the chutney:
  • 1/4 cup sliced blanched almonds
  • 1/4 cup sweetened flaked coconut
  • 2 jalapeño chilies, (wear rubber gloves)
  • 2 cups loosely packed coriander (cilantro)
  • For the soup:
  • 2 cups chopped onion
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • a 3- to 3 1/2-pound butternut squash, halved, the seeds and strings discarded
  • 6 cups chicken broth
  • two 4-inch strips of orange zest
  • 1 1/2 cups freshly squeezed orange juice
  • 8 coriander sprigs for garnish
  • Roast the Squash: **
    Lightly oil the cut sides of the squash and cook in a pre-headed 400 F oven until tender (about 45 minutes). Scoop out flesh and set aside. 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, 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 -(optional) 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.

    ** Original recipe called for peeling and cubing squash, then adding to the pot with 1/2 cup water just after the onions are softened. Simmer for 20 - 30 minutes.

    From:  Gourmet Magazineicon
    Posted By: Epicurious.com
    Post Date:   November 1990

    icon Gourmet Magazine

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