We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Butternut Squash Soup With Green Chili Coriander Chutney

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats		November 19	1	Servings

INGREDIENTS

1/4	c	Sliced blanched almonds
1/4	c	Sweetened flaked coconut
2		Jalapeno chilies, wear
		rubber
		gloves
2	c	Loosely packed coriander
2	c	Chopped onion
2	T	Butter
2	T	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

INSTRUCTIONS

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  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“When you get to your wit’s end, you’ll find God lives there.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4813 Calories From Fat: 2282 Total Fat: 268.5g Cholesterol: 61.1mg Sodium: 4886mg Potassium: 18763.6mg Carbohydrates: 767g Fiber: 458.1g Sugar: 79g Protein: 182.9g