Butternut Squash Soup With Green Chili Coriander Chutney Recipe
Ingredients
| Blanched almonds | 1/4 Cup (16 tbs) (For the chutney) | |
| Sweetened, flaked coconut | 1//4 Cup (16 tbs), sweetened (For the chutney) | |
| 2 jalapeho chilies, seeded and chopped coarse (wear rubber gloves) | ||
| Coriander | 2 Cup (16 tbs) (For the chutney) | |
| Onion | 2 Cup (16 tbs), chopped (For the soup) | |
| Unsalted butter | 2 Tablespoon (For the soup) | |
| 2 tabl | ||
Directions
Make the chutney: In a blender or food processor blend the almonds, the coconut, the jalapeños, a pinch of salt, and 1/3 cup water until the mixture is ground fine.
Add the coriander and blend the mixture until it is ground fine.
The chutney may be made 8
Add the coriander and blend the mixture until it is ground fine.
The chutney may be made 8
Chef
