Tomatillo Squash Bisque -

2 tb Butter or margarine

2 Garlic cloves; fine chopped

2 md Onions; coarsely chopped

6 md Summer squash; chopped

-- or coarsely grated 1 Anaheim chile; roasted

-- peeled, seeded & chopped 1 Jalapeno chile

-- seeded and chopped 6 Tomatillos; chopped

6 c Chicken broth

5 Corn tortillas

1 1/2 tb Fresh lime juice

1/3 c Chopped cilantro leaves

20 minutes or until squash is tender. Tear or shred tortillas into pieces and add to soup mixture. Stir in lime juice and cilantro leaves. In a blender or food processor, blend soup in batches until pureed and smooth. Return to saucepan and heat through. Add salt and pepper to taste. Serve hot accompanied with a dollop of sour cream and a few crumbled tortilla chips and cilantro leaves. This is a thick soup; if you prefer it thinner, add more chicken broth. From

1993 "Shepherd's Garden Seeds Catalog," pg.