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Butternut Squash Soup With Green Chili Coriander Chutney

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Epicurious
Related tags
main-dish soups gluten free passover lunch
Nutrition per serving    (USDA % daily values)
CAL
188
FAT
36%
CHOL
3%
SOD
3%

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Ingredients for 10 servings

1/4 cup sliced blanched almonds

1/4 cup sweetened flaked coconut

2 jalapeƱo chilies, (wear rubber gloves)

2 cups loosely packed coriander

2 cups chopped onion

2 tablespoons 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 1/2-inch pieces

6 cups chicken broth

two 4-inch strips of orange zest

1 1/2 cups freshly squeezed orange juice

8 coriander sprigs for garnish

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