|Pine nuts||1 1⁄2 Ounce (1/3 Cup)|
|Walnut halves||1⁄2 Cup (8 tbs)|
|Onion||1 Small, coarsely chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Canned regular strength chicken broth/6 cups homemade chicken broth||49 1⁄2 Ounce (1 Can)|
|Butternut/Acorn/hubbard squash||2 Cup (32 tbs), diced peeled|
|Frozen corn||10 Ounce (1 Package)|
|Shelled pumpkin/Sunflower seeds||1⁄2 Cup (8 tbs)|
|Shredded jack cheese||8 Ounce (2 Cups)|
|Tortilla chips||3 Cup (48 tbs)|
In a 4-quart pan over medium heat, stir pine nuts and walnuts in 1 tablespoon of the butter, cooking until golden (about 2 minutes).
Remove from pan and reserve.
In same pan, melt remaining 1 tablespoon butter.
Add onion and garlic and cook until onion is golden.
Add broth and squash.
Bring to a boil; cover, reduce heat, and simmer until squash is tender (10 to 15 minutes).
Add corn and cook for 5 more minutes.
Just before serving, pit, peel, and dice avocado.
Place avocado, reserved nut mixture, pumpkin seeds, cheese, and tortilla chips in individual small bowls.
Pass condiments at the table to add to the soup