Chile Pumpkin/squash Soup

2 lg Butternut squash
3 lb Banana squash
1 Whole chipotle pepper; (dried)
1 lg Dried ancho; pulverized
1 Whole habanero; stemmed & seeded
5 c Chicken broth
1/4 c Lime juice
2 Whole zucchini; diced
Sour cream; for garnish
Roasted jalapenos; for garnish
Chopped red onion; for garnish

Bake the squash, covered, for about an hour at 400 degrees F. 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)

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