Sunday nights have quickly become my ‘roasting’ night. I turn the oven up and throw in everything: peppers, tomatoes, squash, garlic, beets and a random something I haven’t roasted before… this week, green tomatillos.
What is a tomatillo? Tomatillos are related to the gooseberry and are used often in Mexican foods. Green tomatillos tend to be more tart, and are great in salsa and soups.
This soup has a nice savory, spicy combination. The sweetness of the squash, blends with the tangy tomatillos, and is followed up by the heat from the cayenne pepper. You could also use roasted jalapenos in place of the cayenne, if you have a few on hand. I hope you enjoy!
- Roughly chop the tomatillos and pepper.
- Place all ingredients into a blender and puree until smooth.
- Transfer mixture to a large sauce pan. Warm over medium-heat, for about 10 minutes, stirring frequently.
- Season with salt & pepper to taste.
How to oven roast vegetables:
- Preheat oven to 375ºF.
- Using a strong knife, carefully cut the acorn squash in half, lengthwise. Use a spoon to scoop out the seeds. Score the insides of the squash with a sharp knife. Place each half into a baking dish, cut side up. (I like to add about ¼ inch of water into the baking dish to prevent the squash from drying out)
- Coat the inside of the squash with olive oil and sprinkle with sea salt.
- Bake until tender, about 35 minutes or so. Remove from oven and allow to cool. Scoop out the flesh with a large spoon.
- Increase the oven to 425˚F.
- Slice tomatillos and pepper in half, lengthwise (removing the seeds from the peppers) and place skin side up in a large oven-safe baking dish (or a 4-sided sheet pan). Do not overlap the vegetables but give them space. Evenly coat the skins of the tomatillos and pepper with olive oil and sprinkle with sea salt.
- Bake for 30 minutes or until the skins blacken and blister. Remove from oven and cover the baking dish with aluminum foil. Allow vegetables to cool and then remove all skins.