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Spicy Squash Soup

By Sunset
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soups gluten free low fat nut free lunch


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2 large butternut squash (about 4 lbs. total), halved lengthwise and seeded

3 pounds banana squash, seeded and cut into large pieces

1 dried chipotle chile

5 cups reduced-sodium chicken broth

2 tablespoons ancho chile powder or 1 large dried ancho chile (about 1/2 oz.), stemmed and whirled in a blender or food processor until finely ground

1 habanero chile, stemmed and seeded (optional)

1/4 cup fresh lime juice

2 medium zucchini (1/2 lb. total), ends trimmed, diced

Two-Color Chile Garnish

Sour cream or plain yogurt (optional)

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