Spicy Pepper Squash Soup or Sauce with Coconut Milk

In a heavy pot with ½ cup of olive oil sauté:

• 3 med. size onions-diced or chopped
• ½ tsp ground chipotle pepper
• 8-10 roasted Anaheim or Poblano peppers (sweat, seeded, peeled and diced)
• 1-2 jalapenos-minced
• 4 Tbs cumin
• 4 Tbs coriander
• 1 tsp sea salt
• 1 tsp fresh black pepper
• ½ tsp red pepper powder or flakes
• Zest from 1 lime

Cook until the onions are almost caramelized.

Add:

• 2 cans of coconut milk
• Juice from 1 large lime
• 8 cloves garlic-minced
• 6-8 Cups of steamed winter squash cubes (peeled and seeded)

OR

• 4 cups winter squash puree.

Click for how to cook a bunch of winter squash for future meals.

Add more salt or lime juice as needed to brighten the flavors.

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