Squash Tomatillo Soup with Charred Veggies

STSCVLittle tummy is snoozing away on her second nap of the day. I’m sitting in the living room with the windows open watching the snow melt. Yes, snow. That was not a typo. We got a pretty good April snowstorm yesterday. Don’t worry though the temperature is back up today. Typical Colorado weather. As I am still swimming in recipes yet to be posted the snow on the ground is telling me this soup would be perfect right about now. I know winter squash season is over and all, but I can’t help it. I love my squash!

When developing this recipe papa tummy said he wanted a soup that was half puree and half not. That’s exactly what I gave him. I wanted something different though. Roasting veggies was getting a little old so I decided to char them. I still wanted them to have that crunch only fresh veggies can give you. I originally had parsnip in the mix, but the taste wasn’t right. If there are other root veggies you would rather char give it a try.



Squash Tomatillo Soup with Charred Veggies

Serves 6

Cooking time: 30 minutes


  • 2 tablespoons olive oil, divided
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 12 ounces husked tomatillos, quartered
  • 1 1/2 pounds of cut up butternut squash
  • 4 cups vegetable broth
  • 2 bay leaves
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • pinch of cayenne
  • salt and pepper, to taste
  • juice from 1 lemon
  • 1 pound cauliflower florets
  • 5 carrots, peeled and sliced diagonally


  1. Heat 1 tablespoon of oil in a large pot over medium heat.
  2. Saute onion for 3 minutes. Add garlic and saute for another minute. Add tomatillos and saute for another 5 minutes. Stir occasionally, but If it starts to stick throw in a little broth.
  3. Add squash, broth, and seasonings (except for salt, pepper, and lemon juice). Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
  4. While soup is simmering heat 1 tablespoon olive oil in a cast iron skillet over medium high heat and toss in the cauliflower, cook for 5 minutes.
  5. Add a tad more oil, if needed, along with the carrots. Finish cooking for 10 minutes. The veggies should be charred on the outside and still have some crunch to them. Remove pan from heat and set aside.
  6. Remove bay leaves from soup and puree using an immersion blender or transfer to a standing blender.
  7. Taste for salt and pepper and stir in lemon juice.
  8. Serve topped with charred veggies.



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