This is from The New Vegetarian Epicure, by Anna Thomas. I have not tried it yet, but I need to take the book back to the library! She says that if you cannot find kabocha squash, you can use buttercup, Hubbard, Delicata, or, in a pinch, acorn. Read the directions through before you begin, because they are arranged so that while one thing is cooking, you are preparing something else.
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Units: US | Metric
- 1 1/2 lbs tomatillos (about 12 medium)
- 3 -4 medium ripe tomatoes
- 10 -12 cloves garlic, with the peel on
- 1/4 teaspoon salt, to taste
- 4 cups kabocha squash, peeled and diced (about 2 pounds untrimmed)
- 4 cups vegetable broth
- 2 cups water, more if needed
- 1 tablespoon olive oil
- 2 large yellow onions
- 1/2 cup cilantro, stemmed and coarsely chopped (1 small bunch)
- 2 dried red serrano chilies or 2 other dried hot red chiles
- 1Preheat oven to 450 degrees Fahrenheit.
- 2Remove and discard the husks from the tomatillos.
- 3Wash them and cut in half.
- 4Trim the tomatoes and quarter them.
- 5Quarter and slice the onions.
- 6Arrange the tomatillos, tomatoes, and all but one clove of the unpeeled garlic on a cookie sheet.
- 7Sprinkle lightly with salt.
- 8Roast for 35-45 minutes, until the vegetables are soft and beginning to char in spots.
- 9Remove and let cool for a few minutes.
- 10While the vegetables are roasting, combine the diced squash, the vegetable broth, and 2 cups of water in a large soup pot.
- 11Simmer, covered, for at least 45 minutes, or until the squash is very tender.
- 12While everything else is cooking, heat the olive oil in a large skillet and add the onions and the remaining clove of garlic, peeled and minced, and a dash of salt.
- 13Cook over medium heat, stirring often, until the onions are caramelized to a dark golden brown.
- 14When the roasted vegetables are cool enough to handle, scrape the red tomatoes off their skins with a spoon.
- 15Squeeze the soft garlic out of the husks and discard the husks.
- 16Combine the red tomato pulp, the tomatillos, and the soft garlic in a blender or food processor with a little water, and puree them.
- 17Add the puree to the broth and squash, along with the caramelized onions and the chopped cilantro.
- 18If the broth has greatly reduced during cooking, add some water.
- 19Toast the dried red chiles in a hot pan or over a flame until they blister or show black spots.
- 20Chop them, removing some of the seeds if you want to reduce the heat, and stir them into the soup.
- 21Simmer everything together for 5-10 minutes.
- 22Serve hot, with warm corn tortillas or any good bread.
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Nutritional Facts for Tomatillo and Squash Soup
Serving Size: 1 (234 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 91.0
- Calories from Fat 25
- Total Fat 2.7 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 82.5 mg
- Total Carbohydrate 16.5 g
- Dietary Fiber 3.7 g
- Sugars 7.4 g
- Protein 2.4 g
The following items or measurements are not included:
dried red serrano chilies