Butternut Squash Soup W/ Green Chile Coriander Chutney

1/4 cup sliced blanched almonds

1/4 cup sweetened flaked coconut

2 jalapeño chilies, (wear rubber gloves)

2 cups loosely packed coriander (cilantro) For the soup:

2 cups chopped onion

2 tablespoons butter

2 tablespoons vegetable oil

3- to 3 1/2-pound butternut squash, halved, the seeds and strings discarded

6 cups chicken broth

two 4-inch strips of orange zest

1 1/2 cups freshly squeezed orange juice

8 coriander sprigs for garnish