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. |
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