Recipe by Nose
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.
Top Review by karen in tbay
I doubled this recipe to have lots of soup cover my lunches. Used one butternut and one buttercup squash. Used 4 cups of a homemade vegie broth and 4 cups tstore bought veg broth. Misread the directions and put my quartered 2 onions in the oven with my tomatillos and tomatoes but also forgot to quarter up the other 2 onions so I did slice them up and carmelize. Already had some roasted heads of garlic which I added to the blender step. I may puree up half of the soup for a different texture later in the week.
- 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
Directions See How It's Made
- Preheat oven to 450 degrees Fahrenheit.
- Remove and discard the husks from the tomatillos.
- Wash them and cut in half.
- Trim the tomatoes and quarter them.
- Quarter and slice the onions.
- Arrange the tomatillos, tomatoes, and all but one clove of the unpeeled garlic on a cookie sheet.
- Sprinkle lightly with salt.
- Roast for 35-45 minutes, until the vegetables are soft and beginning to char in spots.
- Remove and let cool for a few minutes.
- While the vegetables are roasting, combine the diced squash, the vegetable broth, and 2 cups of water in a large soup pot.
- Simmer, covered, for at least 45 minutes, or until the squash is very tender.
- While 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.
- Cook over medium heat, stirring often, until the onions are caramelized to a dark golden brown.
- When the roasted vegetables are cool enough to handle, scrape the red tomatoes off their skins with a spoon.
- Squeeze the soft garlic out of the husks and discard the husks.
- Combine the red tomato pulp, the tomatillos, and the soft garlic in a blender or food processor with a little water, and puree them.
- Add the puree to the broth and squash, along with the caramelized onions and the chopped cilantro.
- If the broth has greatly reduced during cooking, add some water.
- Toast the dried red chiles in a hot pan or over a flame until they blister or show black spots.
- Chop them, removing some of the seeds if you want to reduce the heat, and stir them into the soup.
- Simmer everything together for 5-10 minutes.
- Serve hot, with warm corn tortillas or any good bread.