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    You are in: Home / Recipes / Butternut Squash Soup With Chutney Recipe
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    Butternut Squash Soup With Chutney

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Beth.B's Note:

    Simple easy squash soup. Perfect fall meal. Soup is great by itself but the chutney adds a complexity to it.

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    Serves: 4-6



    Units: US | Metric

    For Soup

    For Chutney


    1. 1
      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.
    2. 2
      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.
    3. 3
      For Chutney:.
    4. 4
      Place all ingredients in pan and simmer for an hour and a half to two hours, stir frequently.
    5. 5
      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.

    Ratings & Reviews:


    Nutritional Facts for Butternut Squash Soup With Chutney

    Serving Size: 1 (1508 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 2032.3
    Calories from Fat 460
    Total Fat 51.1 g
    Saturated Fat 30.3 g
    Cholesterol 122.0 mg
    Sodium 2310.8 mg
    Total Carbohydrate 397.5 g
    Dietary Fiber 30.8 g
    Sugars 268.5 g
    Protein 25.6 g

    The following items or measurements are not included:

    preserved gingerroot

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