| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Mexican |
Mexican, Soups, Stews & chi |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <cea260@airmail.net> on
Mar 03, 1998
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