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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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