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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.24 Kcal (784 kJ) | ||
| Calories from fat | 76.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.53g | 13% | |
|---|---|---|---|
| Cholesterol | 0.98mg | 0% | |
| Sodium | 691.08mg | 29% | |
| Potassium | 412.53mg | 9% | |
| Total Carbs | 25.2g | 8% | |
| Sugars | 8.14g | 33% | |
| Dietary Fiber | 3.68g | 15% | |
| Protein | 4.16g | 8% | |
| Vitamin C | 14.6mg | 24% | |
| Iron | 1.5mg | 8% | |
| Calcium | 36.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 53.8 Kcal (225 kJ) | ||
| Calories from fat | 22.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 13% | |
|---|---|---|---|
| Cholesterol | 0.28mg | 0% | |
| Sodium | 198.58mg | 29% | |
| Potassium | 118.54mg | 9% | |
| Total Carbs | 7.24g | 8% | |
| Sugars | 2.34g | 33% | |
| Dietary Fiber | 1.06g | 15% | |
| Protein | 1.19g | 8% | |
| Vitamin C | 4.2mg | 24% | |
| Iron | 0.4mg | 8% | |
| Calcium | 10.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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