Late summer is the season for green chilies and summer squash. These two veggies pair so well together. They are like old friends. And, of course, they like growing near each other too. Both share their soil origins in the Americas. Squash is actually the fruit of various members of the gourd family; it comes in a wide array of colors and sizes including such interesting heirloom varieties as Yellow Crookneck, Black Beauty Zucchini, Scallop, Banana Squash, Cocozelle Italian, Trailing Green Marrow and much more. Summer squash contains Vitamin C as well as beta-carotene, folate, and fiber. These nutrients make summer squash a tool in preventing cancers, heart disease, and diseases of inflammation such as arthritis and asthma.
And those delicious green chilies – high in Vitamin C and good for what ails you! Believe it or not, the greatest health benefit comes from the pain you feel when you bite into one. Capsaicin, the active chemical stored in the veins and seeds that gives them their heat has many nutritional and health benefits. It helps dissolve blood clots and aids in digestion. Capsaicin also releases endorphins in the brain and puts chili eaters in a better mood. My favorites are Ancho, Poblano, and Aneheim. All of these varieties will work for this recipe. If you can find fresh green chilies, then by all means, roast them and use them fresh. If not, you can use canned green chilies.
- 1 tablespoon butter or extra virgin, cold pressed olive oil
- 1 medium size onion - diced
- 4 medium size yellow squash or zucchini- sliced (about 4 cups)
- 1 quart chicken broth (preferably homemade)
- 2 cloves garlic - minced (optional)
- 2 fresh medium sized Poblano or Anaheim green chilies or 1 can green chilies
- 1-2 tablespoons ground cumin powder
- 1 teaspoon sea salt
- Lime and Sour Cream (for garnishing)
- Place chilies on a rack in the oven directly under the broiler. With tongs, turn every few minutes until the whole chili looks scorched or burned on the outside.
- Place in a paper or plastic bag and let the chilies sweat for about 5 minutes.
- Remove from bag and when cool, peel the skins off. Alternatively, you can also cook the chilies by holding them directly over a flame on your stove or grill.
- In a medium size pot, melt butter and sauté onion for 5 minutes.
- Add squash and sauté about 8-10 minutes until squash is tender.
- Add garlic, diced green chilies and cumin.
- Add chicken broth and bring to a simmer. Simmer for 5 minutes.
- Then puree in blender or with immersion blender until smooth. Add salt to taste.
- Serve with a lime wedge and sour cream if you wish.