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Ingredients
| roasted pine nuts: 1.5 oz (1/3 cup) |
| walnuts (chopped): 1/2 cup |
| salted butter: 2 Tbl |
| onions: 1 (chopped) |
| garlic: 1 clove (minced) |
| chicken broth: 6 cups (approximately 50 oz.) |
| butternut squash (cubed): 2 cups (Diced and peeled. Acorn or Hubbard squash ok.) |
| frozen sweet yellow corn kernels: 10 oz |
| avocados: 1 |
| pumpkin seeds - pepitas: 1/2 cup (or sunflower seeds) |
| monterey jack cheese (shredded): 2 cups (or 8 oz.) |
| tortilla chips (crushed): 3 cups |
Aztec Soup
User rating:
The ingredients can be as simple or as complex as you want. This is a good dish to make for guests with varied diets as each person can have or not have whatever they want!
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Prep Time
15 min -
Cook Time
15 min -
Servings
8 serving(s)
Tags
In a 4-qt pan over medium heat, stir pine nuts and walnuts in 1 T of butter until golden brown (or toast in toaster oven). Remove from pan and reserve for garnish.
In same pan, melt remaining 1 T of butter. Add onion and garlic and cook till golden. Add broth and squash. Bring to a boil; cover, reduce heat, and simmer until squash is tender (10-15 min). Add corn and cook 5 more min.
Just before serving, pit, peel and dice avocado. Place avocado, reserved nut mixture, seeds, cheese, and chips in individual small bowls. Pass condiments at the table to be added to the soup as desired by each guest!
Note: keep in mind that room temp or cold condiments can cool the soup too much. For example, if diced chicken is offered as a garnish, keep it hot in its own hot broth.
Additional optional garnishes:
A dollop of sour cream or yogurt
Chopped parsley or green onions or other fresh herbs
Tiny parsley or cilantro sprigs
Croutons
Crumbled cooked bacon
Lemon or orange slices
Diced chicken