Aztec Tortilla Soup

Here's one of my favorite soup recipes.

Aztec Tortilla Soup (Courtesy of my Aunt Marie)

3 TB EVOO
1/2 med onion chopped
1 clove garlic minced
45 oz chicken broth
1 medium butternut squash cubed in edible size
10 oz frozen corn

Toppings:
1 avocado cut-up, sunflower seeds, monterey jack or mozzarella cheese, tortilla chips.

In pot or oversized skillet, place EVOO. Add onion and garlic until soft. Add broth and squash. Bring to a boil;cover and simmer until squash is tender(15 minutes). Add corn and cook for 5 min more. Divide soup in bowls and add toppings. Yummy!