1)  Using a blender, puree the tomatoes with the onion and garlic.

2)  Pour this mixture into a medium stock pot and cook the blended mixture on medium heat with olive oil until fragrant.

3)  Add the corn and squash and sauté 5 more minutes.

4)  Pour the chicken stock into the stock pot and add the epazote.

5)  Wrap the bay leaves, thyme and rosemary into a bundle using a strip of rehydrated corn husk and toss into soup pot as well.

6)  Simmer for 20 minutes or until corn and squash are cooked.

7)  When ready to serve, remove the herb bundle, add salt to taste and serve with shredded Los Altos Queso Panela.