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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