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.