BUTTERNUT SQUASH SOUP WITH GREEN CHILI CILANTRO CHUTNEY
Categories Soup/Stew Vegetable Side Vegetarian Wheat/Gluten-Free
Yield 8 people
Number Of Ingredients 18
Steps:
- Chutney: Process all the ingredients in a food processor until very fine. Soup: Heat the oven to 350 and roast the squash, face down on a cookie sheet for 30 min. Remove and let cool. In a large pot, brown the onions in the butter. Add the peppers and cook until starting to brown. Remove the skin from the squash and cube. Place in the pot and mix with the onions and peppers. Puree the mixture until very fine in a food processor, adding a little chicken broth to do so. Return the mixture to the pot and add the rest of the chicken broth, orange zest, orange juice, salt, corriander, and lemon pepper. Cook covered for 30 min. Serve the soup with a dollop of yogurt and the chutney, adding the toasted almonds on the top of the dish.
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