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Ingredients

• For the chutney:
• 1/4 cup sliced blanched almonds or pumpkin seeds
• 1/4 cup sweetened flaked coconut
• 2 jalapeño chiles
• 2 cups loosely packed coriander (cilantro)
• For the soup:
• 2 cups chopped onion
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• one 3- to 3 1/2 -pound butternut squash, peeled, halved, seeds and strings discarded, and the flesh cut into 1/2 -inch cubes
• 6 1/2 cups chicken broth
• Two 4-inch strips of orange zest
• 1 cup freshly squeezed orange juice
• 8 coriander sprigs for garnish

Description

A Satisfying, Easy-to-prepare Autumn Soup, Perfect For Cooler Weather! Make The Chutney: In A Blender Or Food Processor Blend The Almonds, Coconut, Chile, A Pinch Of Salt, And 1/3…

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