Title: Squash Soup With Four Chiles
Categories: Spice Vegetable Soup
Yield: 1 Servings

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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

Scrabe 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.

From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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