Apple Butternut Squash Soup with Coconut Cilantro Chutney

Squash in the Oven

This recipe comes from Maya Bradstreet, a holistic health and wellness counselor who launched “A Recipe For Wellness”.

APPLE BUTTERNUT SQUASH SOUP WITH COCONUT CILANTRO CHUTNEY

1 butternut squash (or 3 sweet potatoes)
2 large or 3 medium-sized apples
1 yellow or sweet onion, chopped
1 garlic clove, smashed
3 tbsp olive oil
1 tbsp butter
Bay leaf
5 cups chicken or veggie stock (or water)
Salt & pepper to taste
Coconut Cilantro Chutney (recipe follows)
Cilantro sprigs – optional

In a heavy soup pot, sauté onions in olive oil and butter over medium heat until soft and transparent. Throw in smashed garlic clove and season with salt & pepper. 

Add stock and bay leaf to the pot, bringing the heat up to high.

While liquid is coming to a boil, peel and cube butternut squash & apples and add to pot. Season again with salt and pepper.

When soup comes to a boil lower heat and simmer for 2 0 minutes – 1 hour, until apple and squash pieces are tender.

Turn off heat.To puree, 1) use a hand-held blender to blend soup in the pot, or 2) pour into blender in batches and return to pot.

Ladle soup into bowls, garnishing with chutney and cilantro sprigs

CHUTNEY
1 jalapeno
1 bunch cilantro
½ cup blanched almond (whole or pieces)
½ cup raw unsweetened coconut
Salt & pepper to taste

Place all ingredients in food processor and pulse until slightly grainy or desired consistency.  Chutney can be frozen.


Note: The photo is from when I made this other Butternut Squash soup.

Posted in Recipes by Rhaya on November 1, 2007 | Permalink | No Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

2 × 1 =