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

1. 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.

2. Add the broth, zest and juice and simmer mixture, uncovered, for 15 minutes.

3. 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.)

4. 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