|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
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