Butternut Squash Soup With Chutney Recipe

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Ingredients:

Serving

4 butternut squash
1 cup butter
2 sliced onions
8 cups chicken broth
salt and pepper
1/4 tsp nutmeg
1/4 tsp cayenne
10 -12 ripe kiwi fruits, peeled and sliced
3 medium onions, sliced
1 lemon, sliced thin
2 oz preserved gingerroot
1 tsp ground ginger
1/2 tsp salt
1/2 tsp cayenne
2 lbs brown sugar
1/2 cup white vinegar

Directions:

Slice squash in half and scoop out seeds. Place cut side down on foil lined baking pan. Bake at 350 for about an hour. Cool, then scoop out squash.
In a large saucepan melt butter and saute onions until soft. Add squash, broth and seasonings. Simmer for 30 minutes. Process soup in blender in batches until smooth. If soup needs to be thinned stir in more broth or some heavy cream.
For Chutney:.
Place all ingredients in pan and simmer for an hour and a half to two hours, stir frequently.
Serve soup with chutney and sour cream if desired. Soup can also be served without chutney and instead sprinkle crisp bacon on top and a dollop of sour cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1421.8 Kcal (5953 kJ)
Calories from fat	414.71 Kcal
		% Daily Value*
Total Fat	46.08g	71%
Cholesterol	122.01mg	41%
Sodium	2092.79mg	87%
Potassium	1414.77mg	30%
Total Carbs	253.04g	84%
Sugars	228.76g	915%
Dietary Fiber	6.12g	24%
Protein	3.55g	7%
Vitamin C	79.9mg	133%
Vitamin A	2mg	66%
Iron	3.8mg	21%
Calcium	335.4mg	34%

Amount Per 100 g
Calories	132.02 Kcal (553 kJ)
Calories from fat	38.51 Kcal
		% Daily Value*
Total Fat	4.28g	71%
Cholesterol	11.33mg	41%
Sodium	194.32mg	87%
Potassium	131.36mg	30%
Total Carbs	23.5g	84%
Sugars	21.24g	915%
Dietary Fiber	0.57g	24%
Protein	0.33g	7%
Vitamin C	7.4mg	133%
Vitamin A	0.2mg	66%
Iron	0.4mg	21%
Calcium	31.1mg	34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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