Aztec Soup Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon | |
| Pine nuts | 2/3 Cup (16 tbs) | |
| Walnut halves | 3/4 Cup (16 tbs) | |
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (5gm), pressed | |
| Chicken broth | 12 Cup (16 tbs) | |
| Acorn squash | 4 Cup (16 tbs) | |
| Corn kernels | 3 Cup (16 tbs), frozen | |
| 1/2 cup salted shelled pumpkin seeds | ||
| Shredded cheese | 2 Cup (16 tbs) | |
| 1/2 recipe Tortilla Strips | ||
| 1 large firm-ripe avocado, pitted, peeled, and diced (optional) | ||
Directions
Melt 1 tablespoon of the butter in a 6- to 8-quart pan over medium heat.
Add pine nuts and walnuts; cook, stirring, until golden brown, about 2 minutes.
Remove from pan and set aside.
Melt remaining 2 tablespoons butter in pan, add onion and garlic, and cook, stirring often, until golden, about 10 minutes.
Pour in broth; bring to a boil.
Stir in pumpkin and cook until tender when pierced, 5 to 10 minutes.
Add corn; cook for 5 more minutes.
Sprinkle with pumpkin seeds just before serving.
Offer nuts, cheese, Tortilla Strips, and avocado (if used) to top soup.
Add pine nuts and walnuts; cook, stirring, until golden brown, about 2 minutes.
Remove from pan and set aside.
Melt remaining 2 tablespoons butter in pan, add onion and garlic, and cook, stirring often, until golden, about 10 minutes.
Pour in broth; bring to a boil.
Stir in pumpkin and cook until tender when pierced, 5 to 10 minutes.
Add corn; cook for 5 more minutes.
Sprinkle with pumpkin seeds just before serving.
Offer nuts, cheese, Tortilla Strips, and avocado (if used) to top soup.
Chef
