Side Pannel
Chile Pumpkin/squash Soup
Chile Pumpkin/squash Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Mexican
Ingredients List
- 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
Directions
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.
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.
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