This Southwestern-style soup features the native trio of squash, beans, and corn; their flavors having been combined for centuries. This soup is quick to assemble once the squash or pumpkin has been prepared.  It can be made ahead; it is one of those soups that tastes even better the next day. If you don’t like cilantro, substitute Italian flat-leaved parsley and/or basil.

Serves 6 to 8

Preheat oven to 350 º F.  Cut the squash or pumpkin in half.  Remove the seeds and place the squash cut-side down in a baking dish with about 1-inch of water in the bottom.  Place the squash in the oven and bake for anywhere from 30 to 60 minutes or until the squash is tender. Smaller, thin-walled squash cook faster than a thick butternut so cooking time varies. This step can be done a day or two ahead. If you want to serve the soup in a hollowed-out pumpkin, you can do this while the squash is baking.

Soak the dried chile in 1/2 cup boiling water to soften; if using ground ancho, add it to the soup pot with the stock.  In a large soup pot heat the oil over medium heat and add the onions.  Sauté, stirring, for 5 minutes.  Add the garlic, squash, corn, and beans and stir well.  Add the stock along with the ancho chile, cover the pot, and cook over medium-low heat for 5 minutes.  Generously season with salt and pepper and add the cumin and cook for 10 minutes, so that it is just barely simmering. 

Add the cilantro and squeeze a half of a lime into the pot, stir, remove from heat and cover for a few minutes before serving. Taste for lime, salt and pepper and adjust if needed.