Butternut Squash Soup with Green Chili Cilantro Chutney
One look at the title of this recipe, and I'm drooling. From Gourmet and found on Epicurious a few falls ago, it's one of Christian's favorites; and since he was just visiting before taking off to Peru for the month of November, I decided to make it while he was home. Not only does the delicious chutney that tops the orange-flavored butternut soup include chili and cilantro, but it also combines the sweetness of coconut and crunchiness of almonds. I didn't have two jalapeños in the house, so I used one serrano pepper, as well, which accounts for the touch of red in the chutney. It's a perfect lunch with a crunchy baguette or first course before dinner. And like most soups, it's even better on day two!
Makes about 10 cups
Ingredients for Chutney
1/4 cup sliced, blanched almonds
1/4 cup sweetened, flaked coconut
2 jalapeño chiles
2 cups loosely packed cilantro
1/3 cup water
Ingredients for Soup
2 cups chopped onion
2 tablespoons butter (I use olive oil here and below)
2 tablespoons olive 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
1/2 cup water
6 cups chicken broth
Two 4-inch strips of orange zest
1 1/2 cups of fresh squeezed orange juice
8 cilantro sprigs for garnish
Preparation
Make the chutney:
In a blender of food processor, blend the almonds, coconut, jalapeño, a pinch of salt, and 1/3 cup water until the mixture is finely ground.
Add the coriander and blend the mixture until 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 onions in the oil (and butter, if using) over moderately low heat, stirring until they are 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, 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 one day in advance and kept covered and chilled.
Ladle soup into bowls and garnish each serving with about a tablespoon of the chutney, to be stirred into the soup, and a coriander sprig.
