Butternut Squash Soup With Chutney

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

• Ready In: 2 hrs 30 mins
• Serves: 4-6
• Yields: 1 BOWL

Ingredients

• For Soup

• 4  butternut squash
• 1  cup butter
• 2  sliced onions
• 8  cups chicken broth
•  salt and pepper
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon cayenne

• For Chutney

• 10 -12  ripe kiwi fruits, peeled and sliced
• 3  medium onions, sliced
• 1  lemon, sliced thin
• 2  ounces preserved gingerroot
• 1  teaspoon ground ginger
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cayenne
• 2  lbs brown sugar
• 1⁄2 cup white vinegar

Directions

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