Cooking Club: Southwestern-Style Roasted Squash and Tomato Soup

This soup comes from Amy E., who started out intending to make some sort of tortilla soup. After a minor kitchen disaster, this is what she came up with, and it was delicious! Especially topped with the cilantro oil she made. (And some people also topped with some plain yogurt or sour cream).
From Amy:

Ingredients
1 can diced tomatoes
4-5 tomatillos (they just looked cool at the grocery store, I’m sure they are 100% nonessential)
1 red pepper
1 poblano pepper (I assume any kind of hot pepper would work here, depending on the flavor and spice level you want. When I made the second batch I was out of poblano, so I just added a regular old chopped up green pepper)
1 small butternut squash (I used about 2/3 of one squash)
1 medium yellow or white onion
2-3 cloves garlic
1-2 tbsp cumin
1-2 tbsp coriander
1/2 tbsp paprika
salts & peppers to taste
Olive oil
32 oz. vegetable broth

Preheat oven to 450 degrees

1. Get yourself a huge mixing bowl. Drain the diced tomatoes and put them in the mixing bowl. Chop up everything else and put it in the mixing bowl. You don’t have to be dainty; you’re using a food processor later. I saved the garlic for later on the first pass, since I hate burnt garlic. On the second pass, though, this caused me to forget the garlic.

2. Add olive oil (I NEVER measure olive oil, but I guess about 2-3 Tbsp.?) and spices. Mix everything together (I used a big spoon so as not to get hot pepper oil all over my hands) and throw it in a casserole dish or on a baking sheet. Pop it in the oven and roast 15-20 minutes, or until vegetables start to brown. If you use a casserole dish, stir halfway. If you saved the garlic for later, add it halfway, too.

3. When vegetables are bubbly and charred around the edges, remove from oven and spoon carefully into your food processor. You may need to do this in two batches – I did. Pulse to make a paste. I wanted mine to be a little “rustic” but you could easily make a puree, too.

4. Add roasted veggie slurry to a big soup pot and add the veggie broth. Stir, heat up and serve with whatever Southwestern-y toppings strike your fancy.

Cilantro oil
1 to 1.5 cups cilantro, roughly chopped or torn
1/4 to 1/2 cup olive oil
1 tsp salt
Shake of garlic and cayenne
Put all of these things in your food processor and pulse to desired consistency. I read a recipe recently that included garlic to make a kind of cilantro pesto which also sounded intriguing.
Happy soup eating!!
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4 responses to “Cooking Club: Southwestern-Style Roasted Squash and Tomato Soup

  1. Hi Kirsten – Never heard of cilantro oil before. Interesting idea. I’m just starting my spring/summer window garden and cilantro is one of the first herbs to be included. You have a lot of inspiring recipes here – I keep wanting to make the jump back to vegetarian and cooks like you may just get me back on track. Thank you for sharing!

  2. I’m so glad to discover this wonderful food blog!

    Thanks for posting so many yummy vegetarian and vegan dishes.

  3. Thanks so much to both of you! I just wish I had more time to post!!! 🙂

    K

  4. Pingback: Vegan and Vegetarian Baked Jalapeno Poppers « I Eat Veg

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