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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place ancho and guajillo chile peppers in a medium bowl. Cover with hot water; weight down peppers with a smaller bowl and let soak for 30 minutes. Remove ancho and guajillo chile peppers from water; remove stems and seeds.* Tear chile peppers into tiny pieces. Discard water.

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Instructions Checklist
  • In a blender or food processor combine chile pepper pieces, tomatoes, half of the broth, the roasted red peppers, onion, chipotle peppers, garlic, cumin seeds, and coriander. Cover and blend or process until smooth. Transfer to a 4- to 5-quart Dutch oven; stir in the remaining chicken broth.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bring mixture to boiling; reduce heat. Simmer, uncovered, for 50 to 60 minutes or until mixture is reduced to about 2-1/2 cups. Add squash. Simmer, covered, for 20 minutes. Uncover; simmer for about 10 minutes more or until squash is tender, stirring occasionally. Serve with honey and lime wedges.

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

262 calories; 2 g total fat; 0 g saturated fat; 1 g polyunsaturated fat; 0 g monounsaturated fat; 2 mg cholesterol; 688 mg sodium. 1383 mg potassium; 62 g carbohydrates; 10 g fiber; 26 g sugar; 6 g protein; 0 g trans fatty acid; 23615 IU vitamin a; 106 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 1 mg vitamin b6; 117 mcg folate; 0 mcg vitamin b12; 182 mg calcium; 5 mg iron;

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