BUTTERNUT SQUASH SOUP WITH CHUTNEY

Butternut Squash Soup With Chutney image

Simple easy squash soup. Perfect fall meal. Soup is great by itself but the chutney adds a complexity to it.

Provided by Beth.B

Categories Vegetable

Time 2h30m

Yield 1 BOWL, 4-6 serving(s)

Number Of Ingredients 16

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Ingredients

4 butternut squash
1 cup butter
2 sliced onions
8 cups chicken broth
salt and pepper
1/4 teaspoon nutmeg
1/4 teaspoon cayenne
10 -12 ripe kiwi fruits, peeled and sliced
3 medium onions, sliced
1 lemon, sliced thin
2 ounces preserved gingerroot
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon cayenne
2 lbs brown sugar
1/2 cup white vinegar

Steps:

Slice squash in half and scoop out seeds. Place cut side down on foil lined baking pan. Bake at 350 for about an hour. Cool, then scoop out squash.
In a large saucepan melt butter and saute onions until soft. Add squash, broth and seasonings. Simmer for 30 minutes. Process soup in blender in batches until smooth. If soup needs to be thinned stir in more broth or some heavy cream.
For Chutney:.
Place all ingredients in pan and simmer for an hour and a half to two hours, stir frequently.
Serve soup with chutney and sour cream if desired. Soup can also be served without chutney and instead sprinkle crisp bacon on top and a dollop of sour cream.

Nutrition Facts : Calories 2032.4, Fat 51.2, SaturatedFat 30.3, Cholesterol 122, Sodium 2310.8, Carbohydrate 397.6, Fiber 30.8, Sugar 268.6, Protein 25.7