stripe stripe stripe
stripe stripe stripe
stripe stripe stripe
stripe stripe stripe
Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
stripe
recipe menu by Dish by Season Storage Tips Farm Notes Search
stripe
stripe

Community Supported Recipe Box

Squash Soup with Cilantro Chutney

for chutney

  • 1/4 cup sliced blanched almonds
  • 1/4 cup sweetened flaked coconut
  • 2 chilies (try one cayenne for more heat)
  • 2 cups loosely packed cilantro

for soup

  • 2 cups chopped onion
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • a 3- to 3 1/2-pound kabocha squash, peeled, halved, the seeds and strings discarded, cut into 1/2 inch pieces
  • 6 cups chicken broth
  • two 4-inch strips of orange zest
  • 1 1/2 cups freshly squeezed orange juice
  • 8 cilantro sprigs for garnish

procedure

printable recipe
dish: soup
season: fall

Make the chutney:

In a blender or food processor blend the almonds, the coconut, the chilies, a pinch of salt, and 1/3 cup water until the mixture is ground fine. Add the cilantro and blend the mixture until it is ground fine. (This recipe makes what is known as a dry chutney, which has a slightly grainy texture.) The chutney may be made 8 hours in advance and kept covered and chilled. Makes about 1 cup.

Make the soup:

In a kettle cook the onion in the butter and the oil over moderately low heat, stirring, until it is softened, add the squash and 1/2 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, the zest, and the juice and simmer the mixture, uncovered, for 15 minutes. In a blender or food processor purée the mixture in batches and strain it through a sieve into a large bowl. The soup may be made 1 day in advance and kept covered and chilled.

Ladle the soup into 8 bowls and garnish each serving with about a tablespoon of the chutney, to be stirred into the soup, and a cilantro sprig.

Adapted from Gourmet, November 1990


content
stripe
stripe
stripe
stripe
recommend this page to a friend to the TOP
credits
leftie Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh!

Boistfort Valley Farm, Inc.
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

website: BoistfortValleyFarm.com
email:


credits
   find Boistfort Valley Farm on:
find Boistfort Valley Farm on facebook
   looking for something?
try the site map   or search:

only search BoistfortValleyFarm.com
Sienna Moonfire Designs: website creation and maintenance send website feedback to the Boistfort Valley Farm webster
website by Sienna M Potts: Siennese.com
based on a visual design by Heidi Peroni
last updated 17 May 2016 :: 10 am Caspar (Pacific) time
this site generated with 100% recycled electrons!
website copy and photographs copyright © 2003-2017 Mike Peroni
website design copyright © 2003-2017 Sienna M Potts
all rights reserved, thank you