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Butternut Squash Soup With Spicy Coconut Chutney

Ingredients

• For the Soup:
• 1 large yellow onion, sliced
• 2 tablespoons olive oil
• 1 (3 lb) butternut squash, peeled, seeds removed, and roughly chopped
• 1/2 cup water
• 6 cups chicken broth
• Juice and zest of 1 orange
• 1-inch knob fresh ginger, peeled
• 2-inch knob fresh turmeric, peeled
• For the Croutons & Spicy Coconut Chutney:
• 4 cups roughly torn bread (ideally rustic sourdough)
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 3 tablespoons olive oil
• Salt, to taste
• 1/4 cup almonds
• 1/4 cup unsweetened, fine-flaked coconut
• 2 dates, pitted
• 2 jalapeños (1 with seeds removed)
• 2 cups loosely packed fresh cilantro
• 1 lime, juiced
• 1/3 cup water
• Pinch of salt

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