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Add a photoServings: 12
Ingredients
- 2 lrg Butternut squash
- 3 lb Banana squash
- 1 x Dry Chipotle
- Â Â 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
- Â Â Lowfat sour cream
- 4 lrg Jalapenos, red and green
- 1 x Minced red onion
- Â Â Salad oil
Directions
- 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 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
- 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.
- 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),
- Sunset suggests serving it with Rosemary smoked turkey and spiced basmati rice with chayote.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 12 servings | |
| Calories 18 | |
| Calories from Fat 2 | 11% |
| Total Fat 0.19g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 160mg | 7% |
| Potassium 188mg | 5% |
| Total Carbs 2.89g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.29g | 1% |
| Protein 1.52g | 2% |
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