BUTTERNUT SQUASH SOUP WITH CORIANDER CHUTNEY (for eight)
2 cups chopped onion
2 tablespoons unsalted butter
2 tablespoons vegetable oil
a 3 to 3-1/2 pound butternut squash, peeled, halved, the seeds and strings discarded and the flesh cut into ½ inch pieces
6 cups vegetable or chicken stock
two 4-inch strips orange zest
1-½ cups fresh orange juice
8 coriander sprigs for garnish
Shernaz’s coriander chutney to accompany
- In a kettle cook the onion in the butter and oil over moderately low heat, stirring, until it is softened, add the squash and ½ cup water, and cook the mixture, covered, over moderately low heat for 20 to 30 minutes, or until the squash is tender.
- Add the broth, zest and juice and simmer mixture, uncovered, for 15 minutes.
- In a blender or food processor puree the mixture in batches and strain it through a fine sieve into a large bowl. (The soup may be made 1 day ahead and kept, covered and chilled.)
- Ladle the soup into bowls and garnish each serving with about 1 tablespoon of the chutney, to be stirred into the soup, and a coriander sprig.
adapted from The Best of Gourmet, 1991