Spicy Squash-Apple Chowder

1. 1

   Place the squash and the vegetable broth in a large saucepan and bring to a boil over medium heat.

2. 2

   Reduce the heat and simmer for 5 minutes.

3. 3

   Add the apples and simmer until the squash and apples are tender but not mushy, about 5 minutes longer.

4. 4

   Set aside.

5. 5

   Place the chilies in a small saucepan and cover with water.

6. 6

   Bring to a simmer, weighting the chilies down with a small lid.

7. 7

   Simmer until tender, about 5 minutes.

8. 8

   Drain the chilies, reserving the cooking liquid.

9. 9

   Stem and seed the chilies and puree them in a blender with 3 tablespoons of the reserved cooking liquid.

10. 10

    Set aside.

11. 11

    Drain the squash and apples, reserving the broth.

12. 12

    Take out 3 cups of squash and apples and set aside.

13. 13

    Place the remaining squash and apples in a food processor with 4 1/2 cups of the cooking liquid.

14. 14

    Puree until smooth.

15. 15

    Scrape the puree into a saucepan and stir in the reserved squash and apples.

16. 16

    Stir in the cumin, salt and pepper.

17. 17

    Divide among 6 bowls and swirl a little of the ancho paste into each bowl.

18. 18

    Sprinkle with almonds and serve immediately.

No additional tips available.