Mexican squash soup

Step by Step

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. Stir in squash; cook 1 minute, stirring. Stir in cumin, oregano and hot pepper flakes. Add broth and bring to boil, reduce heat, cover and simmer for 5 to 10 minutes or until squash is tender when pierced. Stir in corn; cook for 5 minutes. Season with salt and pepper to taste.

Step 3

Sprinkle each serving with coriander sprigs and tomato. Pass toasted nuts, cheese, jalapeno peppers and avocado in separate serving bowls.

Ingredient

Vegetable oil

2 ml 25 ml
Each pine nuts and walnut halves

0.5 ml 125 ml
Each dried oregano and hot pepper flakes

0.5 ml 2 ml
Onions, chopped

2 ontario 2 ontario
Ground cumin

2 ml 10 ml
Fresh coriander sprigs

0.5 ml 125 ml
Frozen corn kernels

3 ml 750 ml
(1.75 l) chicken or vegetable broth

7 cups 7 cups
Peppers, diced (optional)

2 jalapeno 2 jalapeno
Shredded monterey jack or cheddar cheese

2 ml 500 ml
, peeled, pitted and diced

1 avocado 1 avocado
Diced (1/2-inch/1 cm) peeled ontario winter squash (e.g. hubbard, butternut, buttercup)

4 l 1 l
Ontario garlic, minced

2 cloves 2 cloves
, diced

1 tomato 1 tomato

Mexican squash soup

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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