Squash soup with four chiles

12 Servings

Ingredients

Quantity Ingredient
2 larges Butternut squash
3 pounds Banana squash
1 Dried Chipotle
Boiling water
5 cups Chicken broth
1 large Dried Ancho chile
1 Stemmed and seeded Habanero chile
¼ cup Lime juice
2 Diced zucchini
Sour cream
4 larges Jalapenos; red and green
1 Chopped red onion
Salad oil

Directions

GARNISHES

CHILE GARNISH

There's a recipe in the current (Nov 94?) Sunset magazine for Squash Soup with 4 kinds of chiles. Let's see if I can summarize it: Bake 2 large butternut squash and 3 lb banana squash covered for about an hour at 400 degrees F.

Soak a dried Chipotle in boiling water for 5 minutes and draun. 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 habanero

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 chile garnish (roast 4 large jalapenos, red and green; chop, saute a chopped red onion in a little salad oil, add the chopped jalapenos),

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

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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