I came up with the idea for this recipe while vacationing in Aruba. When I tasted a soup similar to this one, I begged the waiter to tell me a few of the ingredients because it seemed like the type of thing I just had to add to my menu. He told me that squash was the base and that the chefs pureed tortilla chips into the broth. That was all I needed to hear.My version tastes like a big plate of nachos.

Ingredients:

3 tablespoons salted butter
3 cloves garlic, minced
2 cups diced onions
3 carrots, sliced
3 ribs celery, sliced
1 pound butternut squash, peeled and diced
12 cups chicken stock
1 cup sherry
8 ounces salted tortilla chips
1/2 cup fresh cilantro leaves
2 cups shredded Monterey Jack cheese
1 can (4 ounces) diced green chilies
1 bunch scallions, sliced
2 tablespoons freshly squeezed lime juice
8 dashes green Tabasco sauce
Freshly ground black pepper, to taste

Directions:

In a large stockpot melt the butter over medium-high heat. Add the garlic, onions, carrots, celery, and butternut squash. Sauté for 10 minutes, stirring frequently. Add the stock and sherry. Bring to a boil. Reduce the heat to medium and simmer until the squash is soft and tender, 35 to 40 minutes. Remove from the heat and stir in the tortilla chips until wilted. Add the cilantro and cheese and let the cheese melt into the soup. Puree the soup in the pot using a hand blender or working in batches with a regular blender until completely smooth. Add the chilies and scallions. Stir to combine. Season with lime juice, Tabasco sauce, and black pepper. Return to the stove and simmer an additional 5 minutes.

Makes 12 to 14 servings. For a festive presentation, serve this soup in deep, wide, colorful bowls. Sprinkle with blue corn tortilla chips, chunks of avocado, sliced scallions, and a sprinkle of Monterey Jack cheese. Serve a wedge of lime on the side of the bowl.