Title: Chile Pumpkin/squash Soup
Categories: Mexican, Soups, Stews & chi
Yield: 1 Servings

2 lg Butternut squash
3 lb Banana squash
1 Whole chipotle pepper;
-(dried)
1 lg Dried ancho; pulverized
1 Whole habanero; stemmed &
-seeded
5 c Chicken broth
1/4 c 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
1/4 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" on
Mar 03, 1998