Squash Tomatillo Bisque

• 4 Tbsp. olive oil
• 3 cloves garlic, chopped
• 1 medium onion, chopped
• 3 summer squash
• 3 yellow crookneck squash
• 1 Anaheim chile, roasted
• 1 jalapeno pepper, chopped
• 6 tomatillos, quartered
• 6 c. chicken broth
• 1 bunch cilantro, chopped
• 5 corn tortillas, shredded
• 3 Tbsp. lime juice or more to taste
• salt and pepper
• optional garnishes (crumbled tortilla chips, cilantro and roasted pepitas)

1. Saute onion and garlic in oil until tender.
2. Add squash, chilies and tomatillos and saute 5 more minutes.
3. Add broth and simmer for 20 minutes, until squash is tender.
4. Remove from heat. Add 1/2 bunch cilantro, shredded tortillas and lime juice.
5. Use food processor or blender and process in batches until smooth. Reheat and add salt and pepper to taste.
6. Serve with optional garnishes.
7. Makes 10 cups.

olive oil, garlic, onion, anaheim chile, pepper, chicken broth, cilantro, corn tortillas, lime juice, salt, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056219 (may not work)