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1
Preheat oven to 450 degrees Fahrenheit.
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2
Remove and discard the husks from the tomatillos.
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3
Wash them and cut in half.
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4
Trim the tomatoes and quarter them.
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5
Quarter and slice the onions.
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6
Arrange the tomatillos, tomatoes, and all but one clove of the unpeeled garlic on a cookie sheet.
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7
Sprinkle lightly with salt.
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8
Roast for 35-45 minutes, until the vegetables are soft and beginning to char in spots.
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9
Remove and let cool for a few minutes.
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10
While the vegetables are roasting, combine the diced squash, the vegetable broth, and 2 cups of water in a large soup pot.
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11
Simmer, covered, for at least 45 minutes, or until the squash is very tender.
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12
While everything else is cooking, heat the olive oil in a large skillet and add the onions and the remaining clove of garlic, peeled and minced, and a dash of salt.
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13
Cook over medium heat, stirring often, until the onions are caramelized to a dark golden brown.
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14
When the roasted vegetables are cool enough to handle, scrape the red tomatoes off their skins with a spoon.
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15
Squeeze the soft garlic out of the husks and discard the husks.
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16
Combine the red tomato pulp, the tomatillos, and the soft garlic in a blender or food processor with a little water, and puree them.
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17
Add the puree to the broth and squash, along with the caramelized onions and the chopped cilantro.
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18
If the broth has greatly reduced during cooking, add some water.
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19
Toast the dried red chiles in a hot pan or over a flame until they blister or show black spots.
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20
Chop them, removing some of the seeds if you want to reduce the heat, and stir them into the soup.
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21
Simmer everything together for 5-10 minutes.
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22
Serve hot, with warm corn tortillas or any good bread.
