Tomatillo And Squash Soup Food

TOMATO SQUASH SOUP

Steps:

• Preheat the oven to 375 degrees F.
• Place the squash halves cut side up on a baking sheet and brush the insides with 1/2 tablespoon of the olive oil. Sprinkle evenly with 1/4 teaspoon salt, a few turns of black pepper, the cinnamon, paprika, cayenne, and cloves and bake until a fork pokes easily into the center. Begin checking for doneness after 1 hour.
• Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and remaining 1/2 teaspoon salt. Cook, stirring, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and thyme and cook for 2 more minutes. Transfer the mixture to a blender or food processor, add the tomatoes with their juices, and blend until very smooth. Return the mixture to the pot.
• Scoop the insides out of the squash and place it in the blender with the vegetable broth and blend until very smooth. Add it to the pot, bring it to a boil over high heat, then reduce to a simmer. Simmer, covered, for 20 minutes, stirring occasionally. Taste and adjust seasonings as desired. Ladle into bowls, drizzle with olive oil, and top with grated Parmesan.

CHUNKY BUTTERNUT SQUASH AND TOMATO SOUP

Steps:

• Heat butter and olive oil in a large pot over medium heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Add butternut squash, carrots, celery, and garlic. Stir to combine and cook until slightly tender, about 2 minutes.
• Pour milk and Italian seasoning into the pot with the butternut squash mixture. Stir in cornstarch gradually until combined. Bring to a boil. Mix in diced tomatoes, broth, and tomato sauce. Bring to a boil. Reduce heat to low and simmer until flavors are well combined and squash is softened, about 45 minutes. Season with salt and pepper. Pour soup into bowls and sprinkle basil over each.

TOMATILLO SOUP

Steps:

• Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
• Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
• Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
• Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
• When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.

TOMATO SOUP WITH SQUASH AND KALE

Steps:

• Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Heat 2 tablespoons olive oil in a large dutch oven or other heavy pot over medium-high heat. Add the bacon, onion and a big pinch each of salt and pepper. Cook, stirring, until the onion is tender, 6 to 8 minutes. Add the garlic and thyme and cook until softened, about 1 minute.
• Add the tomatoes, chicken broth, 1/2 teaspoon salt and a few grinds of pepper to the pot; bring to a boil. Add the squash and kale; return to a boil. Reduce to a steady simmer and cook, stirring occasionally, until the squash and kale are very tender, 15 to 18 minutes. Season with salt and pepper, if needed.
• Meanwhile, combine the oyster crackers, remaining 2 tablespoons olive oil, the paprika and a big pinch of salt in a medium bowl. Toss until evenly coated. Spread out on the prepared baking sheet and bake, stirring once, until lightly browned and toasted, about 10 minutes.
• To serve, divide the soup among bowls and top with some of the spiced oyster crackers. Serve the remaining crackers on the side.

TOMATILLO AND SQUASH SOUP

Steps:

• 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.