Apple Butternut Squash Soup with Coconut Cilantro Chutney
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.
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