Yield: 1 Servings
Measure | Ingredient |
---|---|
2 larges | Butternut squash |
3 pounds | Banana squash |
1 \N | Whole chipotle pepper; (dried) |
1 large | Dried ancho; pulverized |
1 \N | Whole habanero; stemmed & seeded |
5 cups | Chicken broth |
¼ cup | Lime juice |
2 \N | Whole zucchini; diced |
\N \N | Sour cream; for garnish |
\N \N | Roasted jalapenos; for garnish |
\N \N | 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