Squash Tomatillo Soup

We've been fans of Moosewood cookbooks since the late '80's and finally made it to the restaurant itself in Ithaca, NY last summer (2011) where we had a fabulous dinner and, as it just so happens, bought the cookbook where this recipe appears ("Moosewood Restaurant New Classics" p 75).
One day in October we were looking for something new and seasonal to make for dinner. We were still harvesting both squash and tomatillos on our farm (as well as onions and tomatoes), so this recipe just leapt out at us. It is a superb soup, both our kids love it, and it has quickly become part of our standard cooking repertoire -plus it's a cinch to make!

Tomatillos
Fresh tomatillos are still very hard to find in Ontario. We grow and sell them at our farm from early August to late October. To extend the tomatillo season, you can keep them in the refrigerator for about a month, and they freeze very well -just remove the husk, wash, and freeze whole in freezer bags. Avoid canned tomatillos at all costs!

Squash
We often use butternut for soups, etc. It tastes great, has a rich colour and smooth texture, plus it's the easiest squash to peel and cube. This soup would also be great with any of the great tasting heirloom pumpkins that we grow, such as Musquée de Provence, Flat White Boer...

Our first batch of Squash-Tomatillos Soup, a memorable meal, Oct 30, 2011

Recipe (original Moosewood version)
This recipe makes a lot of soup (serves 8-10), reheats perfectly.

18 fresh tomatillos (about 2 pounds)
4 - 5 cups chopped onions
8 garlic cloves chopped
1 tablespoon olive oil
6 cups peeled and cubed winter squash
6 cups vegetable stock
3 cups chopped tomatoes
1 - 2 teaspoons minced chipotles in adobo sauce
salt and pepper to taste

Toppings
sour cream
chopped fresh cilantro
avacado cubes
crumbled tortilla chips



Preheat the oven to 450°
Remove and discard the husks of the fresh tomatillos. Rinse the tomatillos, cut them in half, and place them cut-side up in a single layer in a shallow baking dish. Roast for 30 - 35 minutes, until soft.


Meanwhile, in a soup pot, cook the onions in the olive oil on medium heat, stirring frequently for about 10 minutes, until golden. Add the garlic and cook for a couple of minutes, until fragrant. Stir in the squash, stock, and the tomatoes with their juice, cover, and bring to a boil. Lower the heat and simmer for 15 to 25 minutes, until the squash is quite tender. Add the chipotles and the roasted tomatillos.


In a blender, purée the soup in several batches and return to the pot. Add salt, pepper, and more chipotles to taste, and gently reheat if needed.


Serve hot, with some or all of the toppings.