Winter Squash & Rice “Laksa” Soup

Puree in blender until smooth (add water if necessary):

• 3-4 Anaheim peppers seeded and chopped
• 2-3 cloves garlic
• 2 thumb-sized pieces of ginger peeled
• bunch of fresh cilantro with stems

Saute in large pot:

• 1 onion finely chopped
• olive oil

Add to pot:

• pepper puree
• 2½ c. chicken broth
• 1 cup basmati rice
• heaping teaspoon five-spice powder
• 1 teaspoon ground cumin

Cook, covered until rice is tender. Add extra water while cooking if necessary.

Add:

• several cups cooked winter squash
• two 14-ounce cans coconut milk
• salt and pepper to taste
• juice of 1 lime