Squash Soup With Four Chiles
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Soup | 12 | Servings | |
INGREDIENTS
| 2 | Butternut squash | |
| 3 | lb | Banana squash |
| 1 | Dried Chipotle | |
| Boiling water | ||
| 5 | c | Chicken broth |
| 1 | Dried Ancho chile | |
| 1 | Stemmed and seeded Habanero | |
| chile | ||
| 1/4 | c | Lime juice |
| 2 | Diced zucchini | |
| Sour cream | ||
| 4 | Jalapenos, red and | |
| green | ||
| 1 | Chopped red onion | |
| Salad oil |
INSTRUCTIONS
There's a recipe in the current (Nov 94?) Sunset magazine for Squash Soup with 4 kinds of chiles. Let's 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 Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 94
Calories From Fat: 63
Total Fat: 7.1g
Cholesterol: 9.8mg
Sodium: 346.9mg
Potassium: 208.4mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: 1.5g
Protein: 3.2g