2 tb Vegetable or olive oil

      2 tb Butter or margarine

      2    Garlic cloves; fine chopped

      2 md Onions; coarsely chopped

      6 md Summer squash; chopped

           -- or coarsely grated
      1    Anaheim chile; roasted

           -- peeled, seeded & chopped
      1    Jalapeno chile

           -- seeded and chopped
      6    Tomatillos; chopped

      6 c  Chicken broth

      5    Corn tortillas

  1 1/2 tb Fresh lime juice

    1/3 c  Chopped cilantro leaves

           Salt and pepper
-----------------------------OPTIONAL GARNISHES-----------------------------
           Sour cream
           Tortilla chips; crumbled
           Cilantro leaves
  In a large saucepan, heat oil and butter.  Add garlic and onions;
  saute until softened.  Add squash, chiles and tomatillos, stirring
  until coated and heated through.  Add chicken broth; bring to a boil,
  then cover and simmer for about 20 minutes or until squash is tender.
  Tear or shred tortillas into pieces and add to soup mixture.  Stir in
  lime juice and cilantro leaves.
  In a blender or food processor, blend soup in batches until pureed and
  smooth.  Return to saucepan and heat through.  Add salt and pepper to
  taste.
  Serve hot accompanied with a dollop of sour cream and a few crumbled
  tortilla chips and cilantro leaves.  This is a thick soup; if you
  prefer it thinner, add more chicken broth.
  From 1993 "Shepherd's Garden Seeds Catalog," pg. 38.