| 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.
A Message from our Provider:
“Can’t change? Jesus frees us”