Mexican Squash Soup

This quick and easy-to-make soup is fun for a party because guests can help themselves to a variety of colourful garnishes. Along with the bowls of cheese, avocado, toasted nuts and fresh chilies, pass a basket of tortilla chips.

Preparation Time:

Cooking Time:

Servings: 8

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Ingredients

  • 1/2 cup (125 mL) each pine nuts and walnut halves
  • 2 tbsp (25 mL) vegetable oil
  • 2 Ontario Onions, chopped
  • 2 cloves Ontario Garlic, minced
  • 4 cups (1 L) diced (1/2-inch/1 cm) peeled Ontario Winter Squash (e.g. Hubbard, Butternut, Buttercup)
  • 2 tsp (10 mL) ground cumin
  • 1/2 tsp (2 mL) each dried oregano and hot pepper flakes
  • 7 cups (1.75 L) chicken or vegetable broth
  • 3 cups (750 mL) frozen corn kernels
  • Salt and pepper
  • 1/2 cup (125 mL) fresh coriander sprigs
  • 1 tomato, diced
  • 2 cups (500 mL) shredded Monterey Jack or Cheddar cheese
  • 2 jalapeno peppers, diced (optional)
  • 1 avocado, peeled, pitted and diced

Preparation

In large saucepan over medium heat, toast pine nuts and walnuts until fragrant, about 2 minutes. Set aside in small serving bowl.

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.

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

Nutrients per serving

Ungarnished:

  • Protein: 4.0 grams
  • Fat: 4.0 grams
  • Carbohydrates: 25.0 grams
  • Calories: 152

With nuts, cheese, avocado & chiles:

  • Protein: 15.0 grams
  • Fat: 24.0 grams
  • Carbohydrates: 30.0 grams
  • Calories: 396