Spicy Squash-Apple Chowder

Directions

1. 1
   Place the squash and the vegetable broth in a large saucepan and bring to a boil over medium heat.
2. 2
   Reduce the heat and simmer for 5 minutes.
3. 3
   Add the apples and simmer until the squash and apples are tender but not mushy, about 5 minutes longer.
4. 4
   Set aside.
5. 5
   Place the chilies in a small saucepan and cover with water.
6. 6
   Bring to a simmer, weighting the chilies down with a small lid.
7. 7
   Simmer until tender, about 5 minutes.
8. 8
   Drain the chilies, reserving the cooking liquid.
9. 9
   Stem and seed the chilies and puree them in a blender with 3 tablespoons of the reserved cooking liquid.
10. 10
    Set aside.
11. 11
    Drain the squash and apples, reserving the broth.
12. 12
    Take out 3 cups of squash and apples and set aside.
13. 13
    Place the remaining squash and apples in a food processor with 4 1/2 cups of the cooking liquid.
14. 14
    Puree until smooth.
15. 15
    Scrape the puree into a saucepan and stir in the reserved squash and apples.
16. 16
    Stir in the cumin, salt and pepper.
17. 17
    Divide among 6 bowls and swirl a little of the ancho paste into each bowl.
18. 18
    Sprinkle with almonds and serve immediately.