Heat oil in a Dutch oven or soup pot over medium heat. Add onions, celery, and carrots; cook until soft but not brown, 3-4 minutes. Add garlic and chiles and cook for 1 minute more. Stir in stock, squash, parsley, bay leaves, thyme, and sugar. Bring to a boil, then reduce heat to medium-low and simmer until the vegetables are very soft, 25-30 minutes. Discard the bay leaves and thyme sprigs. Puree the soup in a blender or food processor, in batches if necessary, until very smooth. Add a little water if the soup is too thick. (The soup can be made ahead to this point and kept covered in the refrigerator for up to 2 days.) Return the soup to the pot and stir in 1/2 cup sour cream. Simmer the soup for 3 minutes. Adjust seasonings, adding brown sugar, salt, and pepper to taste. To serve, ladle the soup into bowls. Garnish each portion with a 1/2 tb. dollop of sour cream, some chives or scallions, and a dusting of red pepper. Serve at once. Makes about 7 cups. Serves 6.


Christi Craig CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey. v