At the table pass around bowls of condiments (pine nuts, walnuts, fried tortilla pieces, grated cheese, pumpkin seeds, diced avocado) and let family or guests compose their own soup to suit their individual tastes.
To complete the meal, you might want to include a bowl of refried beans; fresh fruit would be excellent for dessert.
Fried Tortilla Pieces (directions follow)
3 T butter, divided
2/3 C (about 3 oz) pine nuts
3/4 C walnut halves
1 large onion, coarsely chopped
2 cloves garlic, minced
12 C vegetable stock
4 C diced, peeled butternut, acorn or hubbard squash
20 oz frozen corn
3/4 C toasted shelled pumpkin seeds
1 large avocado
3 C shredded jack cheese
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Fry tortilla pieces.
In an 8-qt pan over medium heat, melt 1 T butter. Add pine nuts and walnuts and cook, stirring, until golden (about 2 minutes). Remove nuts; reserve.
Melt the remaining 2 T butter in pan and cook onion and garlic until onion is golden. Add stock and squash and bring to boiling. Reduce heat; cover and simmer until squash is tender (10 to 15 minutes). Add corn and cook for 5 more minutes. Sprinkle with pumpkin seeds just before serving. Peel and dice avocado.
Arrange avocado, reserved nuts, cheese and tortilla pieces in bowls. Pass condiments at the table to add to the soup. Makes ten 2-cup servings.
Fried Tortilla Pieces. Arrange 8 corn tortillas in a stack and cut into 6 equal wedges. Pour about 1/2 inch vegetable oil in a deep 2 or 3 quart pan and set on medium-high heat. When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate. Cook until crisp (1 to 1 1/2 minutes); lift from oil with slotted spoon and drain on paper towels.
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