Name: Squash Soup with Four Chiles
Ingredients: 2 lg Butternut squash; 3 lb Banana squash; 1 Dried Chipotle; Boiling water; 5 c Chicken broth; 1 lg Dried Ancho chile; 1 Stemmed and seeded Habanero chile; 1/4 c Lime juice; 2 Diced zucchini; Sour cream; 4 lg Jalapenos; red and green; 1 Chopped red onion; Salad oil

[The preacher's] aim, rather, will be to stand under Scripture, not over it, and to allow it, so to speak, to talk through him, delivering what is not so much his message as its. In our preaching, that is what should always be happening. In his obituary of the great German conductor, Otto Klemperer, Neville Cardus spoke of the way in which Klemperer 'set the music in motion,' maintaining throughout a deliberately anonymous, self-effacing style in order that the musical notes might articulate themselves in their own integrity through him. So it must be in preaching; Scripture itself must do all the talking, and the preacher's task is simply to 'set the Bible in motion.'

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy		Soup	12	Servings

INGREDIENTS

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

INSTRUCTIONS

GARNISHES
CHILE GARNISH
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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