astray recipes: Chile pumpkin/squash soup

Categories: Mexican; Soups; Stews & chi
Yield: 1 Servings

Measure	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

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

chile pumpkin/squash soup