I’ve been in a bit of soup kick lately, in spite of the fact we’ve had a pretty mild winter. Now that I am in Atlanta, winters are basically non-existent.
I miss the snow.
Then, I remember the amount of times we were snowed in and couldn’t go anywhere…
The days when the skies were grey, just about every winter day…
When it was blistering cold outside, so much that it hurt to breathe…
And how the sun was gone by 4:30pm…
It doesn’t take me long to realize why we moved. I love it here.
This soup helps me see the good side of winter, the one where you cozy up in the evening with a warm bowl of soup. Not to mention in allows me to combine two of my favorite ingredients in quite an unexpected way: butternut squash and tomatillos. How about that for a sweet and tangy party in your mouth? It’s like winter and summer all at once!
Preheat the oven at 400F. Peel and halve a couple of butternut squashes. Remove the seeds and reserve them for toasting. Place the butternut squashes on a slightly oiled baking sheet and roast for about 40-45 minutes until soft.
In the meantime, emove the papery skin off the tomatillos. Cut them in half and place them on a baking sheet.
Once the butternut squashes are soft, cut them into smaller pieces.
Turn the oven to broil, and broil the tomatillos on high until the skins are slightly charred, about 5 minutes. Remove some of the char off the tomatillos. I like to leave a little bit on because I like that smoky flavor they have afterwards.
In a blender or food processor, add the chopped butternut squash and the broiled tomatillos.
Season with salt, white pepper, cumin, ancho chili powder, ground allspice and ground nutmeg. Add 1 1/2 cups of water, and blend until smooth. Heat up on the stove top if necessary.
Serve warm with a drizzle of Mexican crema, toasted butternut squash seeds and garnish with cilantro leaves.
Mmmm… Soup. Enjoy this first day of Winter. You know – the one where the world didn’t end.
- 3-3.5 lbs. butternut squash (2 units)
- 1 lb. tomatillos (7-8 units)
- 1 1/2 cups water
- 1 tbsp cumin
- 1 tsp ancho chili powder
- 1 tsp salt, plus more to taste
- 1/4 tsp white pepper
- 1/4 tsp ground nutmet
- 1/4 tsp allspice
- Mexican crema (Mexican sourcream)
- Toasted butternut squash seeds
- Cilantro leaves
- Preheat the oven to 400F.
- Peel and halve the butternut squashes. Place them on a slighly oiled baking sheet, and roast them for 40-45 minutes until soft.
- Chop the roasted butternut squashes into smaller pieces. Set aside.
- Remove the paper skins off the tomatillos. Halve them and place them on a slightly oiled baking sheet. Broil them on high until the skins are slightly charred. Remove the charred skin and set the tomatillos aside.
- In a blender, combine the butternut squash, the tomatillos, the water and all the spices and blend until smooth. Taste for additional salt and add if necessary.
- Serve warm with a drizzle of Mexican crema, toasted butternut squash seeds and cilantro leaves.