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Place dried anchos and guajillos in a medium bowl. Cover with hot water; weight down with a smaller bowl and let soak for 30 minutes. Remove chiles from water; remove stems and seeds. Tear chiles into tiny pieces. Discard water.
In a blender or food processor, combine chile pieces, tomatoes, half of the broth, the roasted red peppers, onion, chipotles, garlic, cumin seeds and coriander. Cover and blend or process until smooth. Transfer to a 4- to 5-quart Dutch oven; stir in the remaining broth.
Bring the mixture to a boil; reduce heat. Simmer, uncovered, for 50 to 60 minutes or until mixture is reduced to about 2 1/2 cups. Add squash. Simmer, covered, for 20 minutes. Uncover; simmer for about 10 minutes more or until squash is tender, stirring occasionally. Serve with honey and lime wedges.