First ~ credit for this recipe goes to my friend, Susan. We make it a little differently than the recipe she sent me years ago, but still...it was her idea.
Second ~ the squash in the soup came right out of our garden. As Javier was cutting it and having difficulty cutting through the tough rind, he said that it might have been easier to chop up a coconut!
Third ~ Javier also gets credit for cooking dinner last night. I was not in the mood to do anything after a night of 4 hours of sleep and a 10 hour workday!
SOPA AZTECA is a good, vegetarian meal. The main ingredients - stock, cubed winter squash and corn - are cooked together, and then the soup bowls, once served, are garnished with diced avocados, salsa, crumbled (or diced) cheese, and crispy tortilla strips or chips. My friend Susan's recipe also called for toasted walnuts and/or pine nuts and chopped cilantro, but we were out of nuts and had added enough cilantro to the salsa to flavor the soup.
The perfect meal to end a perfectly lousy day! (And apologies for a picture that's not too clear)
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