Tomatillo and Squash Soup

Recipe by Nose5775
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs tomatillos (about 12 medium)
  • 3 -4
    medium ripe tomatoes
  • 10 -12
    cloves garlic, with the peel on
  • 14
    teaspoon salt, to taste
  • 4
    cups kabocha squash, peeled and diced (about 2 pounds untrimmed)
  • 2
    cups water, more if needed
  • 1
    tablespoon olive oil
  • 12
    cup cilantro, stemmed and coarsely chopped (1 small bunch)
  • 2
    dried red serrano chilies or 2 other dried hot red chiles
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DIRECTIONS

  • 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.
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