Recipe: Butternut Squash Soup with Chutney

Directions

• Butternut Squash Soup
• In a kettle, cook the onions in a mixture of the butter and the oil over moderately low heat, stirring, until they are softened and starting to get translucent.
• Add the squash and ½ 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 and simmer the mixture, uncovered, for 15 minutes.
• Using a food processor, or a hand blender (as I prefer), purée the whole soup mixture.
• Serve the soup in a bowl and garnish with about a tablespoon of the chutney and sprinkle with some fried onion. (The fried onion was my husband’s idea)
• How to make the chutney
• Cover the almonds with boiling water for a few minutes. Drain the water and add cold water to the almonds. The skin will loosen up and you can easily remove the skin from the almonds. If this doesn’t work, repeat with the boiling water.
• In a food processor or with a hand blender, blend the almonds, the coconut, the jalapeño, a pinch of salt, and 1/3 cup of water until the mixture is ground fine. Add the cilantro and blend the mixture until it is ground fine.