Tomatillo Squash Bisque

Main Ingredient: Chicken Corn Squash Various herbs and spices
Yield:

Tomatillo Squash Bisque ingredients

2 T Vegetable Or olive oil
2 T butter Or margarine
2 garlic cloves, finely chopped
2 med Onion, coarsely chopped
6 med Summer squash; chopped or coarsely grated
1 Anaheim chile; roasted peeled, seeded, chopped
1 Jalapeno chile
-- seeded & chopped
6 Tomatillos; chopped
6 c chicken broth
5 Corn tortillas
1 1⁄2 T Fresh lime juice
1⁄3 c Chopped cilantro leaves
Salt and pepper
---OPTIONAL GARNISHES---
Sour cream
tortilla chips; crumbled
Cilantro leaves

Cooking Tomatillo Squash Bisque

1. In a large saucepan, heat oil and butter.
2. Add garlic and onions; saute until softened.
3. Add squash, chiles and tomatillos, stirring until coated and heated through.
4. Add chicken broth; bring to a boil, then cover and simmer for about 20 minutes or until squash is tender.
5. Tear or shred tortillas into pieces and add to soup mixture.
6. Stiri in lime juice and cilantro leaves.
7. In a blender or food processor, blend soup in batches until pureed and smooth.
8. Return to saucepan and heat through.
9. Add salt and pepper to taste.
10. Serve hot accompanied with a dollop of sour cream and a few crumbled tortilla chips and cilantro leaves.
11. This is a thick soup; if you prefer it thinner, add more chicken broth.
12. From 1993 "Shepherd's Garden Seeds Catalog," pg. 38.