Mexican Squash Soup

• 4 large zucchini or summer squash or 2 chayotes
• 2 T unsalted butter
• 1 small yellow onion, diced
• 4 large garlic cloves, roughly chopped
• 4 bay leaves
• 1 1/2 t salt, plus more to taste
• 3 1/2 c low sodium chicken or vegetable broth
• 4 oz fresh spinach, stemmed, roughly chopped
• 1-2 poblano chies, roasted, peeled, and seeded
• 6 sprigs cilantro, stems and leaves, chopped
• 1/2 to 1 small jalapeno pepper, stem and seeds
• removed, cut into quarters (optional)
• 1 c whole milk
• 1/4 t grated nutmeg
• 1/4 c sour cream

1. Trim blossom ends of squash and cut into 1-inch pieces.
2. Melt butter in a 3-4 quart pot over medium-high heat. Add onion, garlic, bay leaves and salt. Cook, stirring, 1 minute, then add the squash. Cook 5 more minutes, stirring occassionally. Add the broth, increase heat to high, bring to a boil. Reduce heat to a simmer and cook until the squash is very sort, 8 to 10 minutes. Add the spinach, poblano chiles, cilantro, and jalapeno, and cook 8 minutes.
3. Transfer the mixture to a blender and puree until smooth. Return the soup to the pt ad reduce heat to low. Add the ilk and nutmeg and check seasonings; add more salt if needed. Cook 10 more minutes, to let the flavors combine. Stir in the sour cream just before serving. Serve hot.

zucchini, t, yellow onion, garlic, bay leaves, salt, chicken, fresh spinach, chies, cilantro, pepper, quarters, milk, nutmeg, sour cream

Taken from www.epicurious.com/recipes/member/views/mexican-squash-soup-52788131 (may not work)