Butternut Squash soup with Green Chutney

Oh God, Monday is so much work yup weekends just end up so quickly, we lazing all the time purposeless talks and purposeful laughs, so good to land on weekends every other day. Not to forget the food during weekends, thoughts about those wickedly delicious tasting dishes, least did we think about the calories oops did I say calories probably Monday is too early to think about it though, is it??? Oh no, its definitely the right time cos weekends start on Friday here less time to work out for all that we ate during weekends. Why not cook something light and delicious and ofcourse healthy too??? I landed up in A.Russo & Sons this weekend, its absolutely a fascinating place, its "the food lovers food store" located in Watertown MA. Everything is either farm fresh or fresh from their bakery including pasta I just liked those Butternut Squash Raviolis, did I mention, the prices were nominal. I picked up a Butternut Squash for the soup at A.Russos's, oh I know you all must have done this soup quiet often now, but when the lady who served me the soup told that I could make a chutney with the soup and thats how her Indian friend had served the soup. I was all mentally thinking how and what to do with it all the while when I was grocery shopping. I made the Soup with Almond Chutney for the extra spice.





Ingredients:

Butternut Squash - 2 cups diced, deseeded and deskined
Onion - 1 medium
Shallots - 3/4 cup chopped
Garlic - 3 pods minced
Stock - 2 cups (Vegetable or Chicken)
Water - 1 cup
Nutmeg a pinch
Aniseeds - 2
EVOO - 2 tbsps
Pepper to taste
Salt to taste
Butter a small dice (optional) Where did my calorie count disappear when I dropped a cube of Butter???

Almond Chutney:

Jalapeno - 2 deseeded
Almonds - 1/4 cup
Coconut - 4 tbsps
Salt to taste
Water


Have a healthy Tea time snack with Butternut Squash Soup, Figs, Dates and Almonds

Method:

1. Heat EVOO (Extra Virgin Olive Oil) and Butter in a saucepan drop the Aniseeds when color changes add the Onions and Garlic and cook until transparent.
2. Now add the Butternut Squash and stir well pour the Water cover and cook until the Squash is tender.
3. Add the Stock and cook for a few minutes let it cool. Remove the Aniseeds add Salt and blend the mixture and strain it (if you have kids back home).
4. Sprinkle Nutmeg, Pepper and Shallots before serving.
5. Grind all the ingredients for the Almond Chutney and mix it according to your spicy desire.

Serve with: Bread

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