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Receta Squash Soup With Four Chiles

by Global Cookbook

Ingredientes

2 lrg Butternut squash 3 lb Banana squash 1 x Dry Chipotle     Boiling water 5 c. Chicken broth 1 lrg Dry Ancho chile 1 x Stemmed and seeded Habanero chile

1/4 c. Lime juice 2 x Diced zucchini     Lowfat sour cream 4 lrg Jalapenos, red and green 1 x Minced red onion     Salad oil

Direcciones

1. 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:
2. Bake 2 large butternut squash and 3 lb banana squash covered for about an hour at 400 degrees F.
3. Soak a dry Chipotle in boiling water for 5 min and draun. Put it, 5 c. chicken broth, a large dry ancho pulverized in a blender and a stemmed and seeded habanero in a large pot. Simmer 20 min; remove and throw away ancho and habanero
4. Scrape squash from rind; whirl in blender or possibly food processor and add in to broth with 1/4 c. lime juice. Add in 2 diced zucchini, simmer 10 min.
5. Serve topped with lowfat sour cream and chile garnish (roast 4 large jalapenos, red and green; chop, saute/fry a minced red onion in a little salad oil, add in the minced jalapenos),
6. Sunset suggests serving it with Rosemary smoked turkey and spiced basmati rice with chayote.

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