• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Chile Pumpkin/squash Soup

  • Recipe Submitted by on

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


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.

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