2 garlic bulbs, outer papery skin removed
5 Tbl. Olive Oil
1 Large butternut squash
2 onions, chopped
1 tsp. coriander
5 Cups vegetable stock
1 Tbl. Oregano
Salt and Pepper to taste
4 large ripe tomatoes, halved and seeded
1 bell pepper, halved and seeded
1 large chili pepper, halved and seeded
2-3 Tbl. Olive oil
1 Tbl. Balsamic vinegar
Pinch of sugar
1. Preheat the oven to 425F. Place the garlic bulbs on a piece of foil and pour over half the olive oil. Add a pinch of thyme, then fold the foil around the garlic bulbs to enclose them completely. Place the foil parcel on a baking sheet with the butternut squash and brush the squash with 1 Tbl. olive oil. Add the tomatoes and peppers for salsa.
2. Roast the vegetables for 25 minutes, then remove the tomatoes, peppers and chili. Reduce the temp. to 375F and cook the squash and garlic for 20-25 minutes more, or until the squash is tender.
3. Heat the remaining oil in a large, heavy pan and cook the onions and ground coriander gently for about 10 minutes, or until softened.
4. Peel the pepper and chili and process in a food processor or blender with the tomatoes and 2 Tbl. olive oil. Stir in the vinegar and season to taste. Add the remaining oil if you think the salsa needs it.
5. Squeeze the roasted garlic out of its papery skin into the onions and scoop the squash out of its skin, adding it to the pan. Add the stock, 1 teaspoon salt and plenty of black pepper. Bring to boil and simmer gently for 10 minutes.
6. Stir in half of the oregano and cool the soup slightly, then process it in a blender or food processor. Alternatively, press the soup through a fine sieve.
Serve with sprinkle of oregano and scoop of salsa.