This soup will kick any other soup's ass anytime, anywhere, any place. Coconut chutney is made with Serrano peppers--that little bit of heat is what makes this the most deliciously badass squash soup I've ever come across.
1 large Butternut squash
1/2 red onion, diced
3 cloves garlic, minced or put through a press
1/2 Tablespoon Earth Balance vegan butter
3 Tablespoons Swad brand Coconut Chutney (available in the Indian section of most larger grocery stores or in any Indian Market)
4 cups water
1/2 Tablespoon sea salt
Fresh ground black pepper
Preheat oven to 400 degrees. Cut squash in half and place cut sides down in a large baking pan (or use two smaller pans) with about 3/4" water. Roast for 45 min to 1 hour. While squash is roasting, heat Earth Balance in a small frying pan and sautee onion and garlic for about 5 minutes until garlic is light brown. Set pan aside. Check squash after 45 minutes by pricking with a fork in several areas- it should be very soft all over before you take it out of the oven. Let it cook longer if needed. When it is done, carefully remove squash from the pan and let the halves cool down on a wire rack or large plate for about 20 minutes. After they've cooled, place them on a large cutting board and peel off the skin with a butter knife. Remove seeds and stringy parts using a large spoon or an ice cream scoop. Once peeled and de-seeded, cut squash into large chunks. Put squash, cooked garlic and onion, chutney, salt, and 2 cups of water into a blender. Blend until everything is combined and there are no chunky parts left. Pour mixture into a large pot over a medium-low flame. Add the remaining 2 cups of water and stir continuously until water is completely combined and the soup is heated all the way through. Do a taste test and add some black pepper and a little more salt to taste. Stir again.
Congratulations! You just made a killer good soup.
