Squash Soup with Four Chiles

12 Servings

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Squash Soup with Four Chiles Ingredients

2 lg Butternut squash	2 Diced zucchini
3 lb Banana squash	GARNISHES
1 Dried Chipotle	Sour cream
Boiling water	CHILE GARNISH
5 c Chicken broth	4 lg Jalapenos; red and
1 lg Dried Ancho chile	1 Chopped red onion
1 Stemmed and seeded Habanero	Salad oil
1/4 c Lime juice

Instructions for Squash Soup with Four Chiles

Theres a recipe in the current (Nov 94?) Sunset magazine for Squash Soup with 4 kinds of chiles. Lets 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 1/4 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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized