Chile pumpkin/squash soup

1 Servings

Ingredients

Quantity Ingredient
2 larges Butternut squash
3 pounds Banana squash
1 Whole chipotle pepper; (dried)
1 large Dried ancho; pulverized
1 Whole habanero; stemmed & seeded
5 cups Chicken broth
¼ cup Lime juice
2 Whole zucchini; diced
Sour cream; for garnish
Roasted jalapenos; for garnish
Chopped red onion; for garnish

Directions

Bake the squash, covered, for about an hour at 400F. Soak a dried Chipotle in boiling water for 5 minutes and drain. Put it, 5 cups chicken broth, a large dried ancho pulverized in a blender and a stemmed and seeded habanero in a large pot. Simmer 20 minutes; remove and discard ancho and hab. Scrape squash from rind; whirl in blender or food processor and add to broth with ¼ cup lime juice. Add 2 diced zucchini, simmer 10 minutes.

Serve topped with sour cream and chili garnish (roast 4 large jalapenos, red and green; chop, saute a chopped red onion in a little salad oil, add the chopped jalapenos)

NOTES : Sunset suggests serving with Rosemary smoked turkey and spiced basmati rice with chayote.

Recipe by: Sunset Magazine (Berry Kercheval) Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 03, 1998

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