Chile pumpkin/squash soup
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chile pumpkin/squash soup
  Mexican    Soups    Chiles  
Last updated 6/12/2012 1:14:22 AM. Recipe ID 43228. Report a problem with this recipe.
[an error occurred while processing this directive]

      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;
      1 lg Dried ancho; pulverized
      1    Whole habanero; stemmed &
      5 c  Chicken broth
    1/4 c  Lime juice
      2    Whole zucchini; diced
           Sour cream; for garnish
           Roasted jalapenos; for
           Chopped red onion; for
  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 

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 43228 (Apr 03, 2005)

[an error occurred while processing this directive]