Mexican Squash Soup Recipe
1/2 cup each pine nuts and walnut halves
2 tbsp vegetable oil
2 onions, chopped
2 cloves garlic, minced
4 cups diced (1/2″) peeled Ontario winter squash (Hubbard, butternut or buttercup)
2 tsp ground cumin
1/2 tsp each dried oregano and hot pepper flakes
7 cups chicken or vegetable broth
3 cups frozen corn kernels
Salt and pepper
1/2 cup fresh coriander sprigs
1 tomato, diced
2 cups shredded Monterey Jack or cheddar cheese
2 jalapeño peppers, diced (optional)
1 avocado, peeled, pitted and diced
Step 1: In large saucepan over medium heat, toast pine nuts and walnuts until fragrant, about 2 minutes. Set aside in small serving bowl.
Step 2: Heat oil in pan; cook onions and garlic for 5 minutes, stirring occasionally.
Step 3: Stir in squash; cook 1 minute, stirring.
Step 4: Stir in cumin, oregano and hot pepper flakes. Add broth and bring to boil, reduce heat, cover and simmer for 5-10 minutes or until squash is tender when pierced.
Step 5: Stir in corn; cook for 5 minutes. Season with salt and pepper to taste.
Step 6: Sprinkle each serving with coriander sprigs and tomato. Pass toasted nuts, cheese, jalapeño peppers and avocado in separate serving bowls.