Southwestern squash soup

Recipe to use up squash and some ancho chilies.

2 Tbsp olive oil
1/2 cup diced onion
1/4 cup tequila (optional)
2 cups cooked mashed orange-fleshed winter squash*
2 reconstituted, drained, seeded, and diced dried ancho chilies
4 cups vegetable broth
2 diced garlic cloves
1 tsp oregano
1/2 tsp cumin
1/2 tsp parsley
1 tsp salt
1 cup corn (optional)
1 cup milk

1. In a large pan, heat olive oil over medium heat and cook onions until translucent.
2. Add tequila and raise heat, stirring constantly, until tequila cooks off.
3. Add squash, chilies, broth, garlic, oregano, cumin, parsley, and salt. Bring to a boil, then simmer for at least 20 minutes.
4. Puree soup with an immersion blender, food processor, or blender. Add corn and milk and cook over low heat for ten minutes.
5. Serve.

*Any kind will work, even canned pumpkin, but fresh roasted is best.