Title: Chile pumpkin/squash soup
 Categories: Mexican, Soups, Stews & chi
      Yield: 1 Servings
 
      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. Recipe