Mexican no-waste wisdom transforms old tortillas into a crispy topping for this creamy squash soup, warm with the addition of smoky chiles. The tortillas break into smaller pieces and crisp up perfectly, clinging to mushrooms and green beans as they’re all stir-fried together. They contrast beautifully with the subtle earthiness and sweetness of the winter squash. Canned chipotles are wonderfully fragrant and spicy, but they’re toned down with coconut milk for a satisfying meal that's filling enough for dinner on a cold winter’s day.
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