We returned from our weekend outing not having gone through all of our CSA veggies, so this recipe from the Ultimate Soup Bible turned out to be a great way to use up our tomatoes, our heads of garlic, and the rest of our squash. The spiciness of the salsa gives contrast to the sweetness of the roasted squash and garlic. We served it with a Roasted Garlic & Pecorino Loaf from Metropolitan Market, so I’m sure we’ll be vampire-free for a while.
Does anything smell better than roasted garlic?
I doubt it — and you can really smell it in this soup!
I like this soup more with every spoonful… I wish I had used juuust a little less veggie broth, it’s a little on the thin side for me.
Yeah, it’s a bit thin, but tastes really good. And the salsa seemed really hot at first, but it’s less spicy once you stir it all together.
That sweet-and-spicy combination is a winner.
I’m not a huge fan of the fresh oregano, though.
Really? I like it, it’s a bit mellower than dried.
Well, it’s not like it’s ruining my soup — I’m taking this to work for lunch for sure.
Just don’t take our fancy new bowls with you!
Roasted Garlic and Winter Squash Soup with Spicy Tomato Salsa
2 garlic bulbs, outer skin removed
extra-virgin olive oil
1 medium butternut squash, halved and seeded
1 medium winter squash, halved and seeded
2 onions, chopped
1 tsp ground coriander
4-5 cups vegetable stock
2-3 tbsp chopped fresh oregano
salt and freshly ground black pepper
For the salsa:
4 large ripe tomatoes, halved and seeded
1 red bell pepper, halved and seeded
1 large jalapeño, halved and seeded
1 tbsp balsamic vinegar
Preheat the oven to 425 F. Cut the 1/4″-1/2″ off the top of the heads of garlic to expose all the cloves. In a small baking dish, add 3/4 cup of water and a tablespoon of white wine vinegar, then the garlic bulbs. Brush the cut cloves with a little olive oil, then cover the baking dish tightly with foil. On a large baking sheet, place the squash and brush with a little olive oil. Next to the squash, add the tomatoes, bell pepper, and jalapeño. Roast the vegetables for 25 minutes, then remove the tomatoes, bell pepper, and jalapeño. Reduce the heat to 375 F and cook the squash and garlic for an additional 25 minutes, or until the squash is tender.
Meanwhile, use a knife to scrape the outer skin off the bell pepper. In a small blender or food processor add the tomatoes, bell pepper, jalapeño, and 1 1/2 tsp olive oil. Pulse until blended but still somewhat chunky. Stir in the vinegar and season to taste.
Heat a tablespoon of oil in a large dutch oven and cook the onions and coriander for 10 minutes over medium-low heat, until the onion is softened but not browned.
Squeeze the roasted garlic out of its skin into the onions and scoop the squash out of its skin, adding it to the pot. Add the stock, 1 tsp of salt and plenty of black pepper. Bring to a boil, then simmer for 10 minutes.
Stir in half the oregano and cool slightly, then use an immersion blender to puree to a smooth consistency.
Ladle into bowls, top each with a large spoonful of the salsa, and sprinkle over the remaining oregano.
4-5 ServingsPrint This Recipe