1. In a large pot, heat the olive oil over medium high heat. Add the onion, garlic, and squash. Cook until vegetables are tender, stirring occasionally, about 5 minutes.

2. Stir in the black beans, vegetable broth, cumin, oregano, bay leaf, salt, and pepper. Turn the soup to low and let simmer for 25 minutes.

3. If you want to thicken the soup, use an immersion blender to purée some of the soup for a thicker consistency but don’t blend it completely, just a little to thicken it up. If you don’t have an immersion blender, you can carefully transfer 2 to 3 cups of the soup to a blender and blend until smooth. Stir the pureed soup back into the pot.

4. Stir in the cilantro and fresh lime juice.

5. Place cheese betweeen two tortillas. form into a tortilla salad bowl form and baked at 375 till toasted, I had to press the center down a few times. Let cool in form before filling with soup, topped with reserved corn, avocado, sour cream, cilantro, tortilla strips and crunchy hatch chiles.