• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Squash Soup with Four Chiles

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 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
1 Chopped red onion
Salad oil

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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