The Recipe Box

2 cups cooked squash (butternut, acorn, or what have you) mashed. You can even use canned pumpkin if you're in a mad hurry.

32 oz chicken or vegetable broth

2 cups salsa, fresh or canned.

Put the squash in a blender or food processor, pour in enough broth to cover and blend on high until liquified. Add the salsa, and liquify again.

Between the blender and the pot, you can also add a cup of frozen southwestern mix vegetables.

Heat over medium until simmering, serve with a dollop of sour cream.