This updated classic soup of Mexico is easier to make when you let the convection oven do the cooking. Add a squeeze of fresh lime juice to each bowl when you serve it.

　　

Ingredients

makes 8 servings

　　2 pounds (about 10) large plum (Roma) tomatoes

　　2 medium onions, peeled and halved (about 1 pound)

　　One 1 1/2-pound butternut squash, peeled, halved, seeded, and cut into 1/2-inch cubes

　　3/4 pound red-skinned potatoes, scrubbed and cut into 1/2-inch cubes

　　1 teaspoon kosher salt

　　2 teaspoons olive oil

　　4 large garlic cloves, unpeeled

　　One 3-inch cinnamon stick

　　6 black peppercorns

　　1 large jalapeño

　　Two 5 1/2-inch corn tortillas cut in half

　　1 teaspoon chipotle chile powder (see Note)

　　1 1/2 teaspoons dried oregano

　　1 teaspoon ground cumin

　　One 15 to 16-ounce can chickpeas (garbanzo beans), undrained

　　1/4 pound green beans, trimmed and cut into 1-inch pieces

　　1 cup whole corn kernels, fresh or frozen

　　Salt and freshly ground black pepper to taste

　　1/3 cup chopped fresh cilantro

　　

Step 1

Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 500°F. Line two baking sheets with heavy-duty foil and coat with nonstick spray. Place the tomatoes close together on the first prepared baking sheet and fill the rest of the sheet with the onion halves. Toss the squash and potatoes with the salt and olive oil and spread them on the second baking sheet.

　　

Step 2

Put both sheets into the oven. Roast the onions and tomatoes for 5 minutes, then slide them into a large bowl to cool. Continue roasting the squash and potatoes for 5 more minutes, until tender, then remove them from the oven.

　　

Step 3

Place the garlic, cinnamon, peppercorns, and jalapeño on the same baking sheet used for the onions and tomatoes, along with the tortilla halves. Roast for 5 to 8 minutes, until the spices are fragrant and the tortillas are crisp. Remove everything to a plate.

　　

Step 4

Remove the skin from the tomatoes and chop the onions. Peel the garlic cloves and stem, quarter, seed, and devein the jalapeño. Put the tomatoes, onions, garlic, and jalapeño into a food processor fitted with the steel blade. Add the chipotle chile powder and process until pureed. Grind the cinnamon, peppercorns, and toasted tortillas in a spice mill or coffee grinder and add to the tomato mixture. Blend until smooth.

　　

Step 5

Put the puree into a large soup kettle and add the oregano, cumin, 5 cups water, the squash, potatoes, chickpeas with liquid, green beans, and corn. Cover and simmer for 15 minutes.

　　

Step 6

Season with salt and pepper to taste. Serve in bowls and garnish with the cilantro.

　　Cooks' Note

　　Chipotle chile can be purchased as a powder or whole as dried, smoked jalapeño. To make your own chipotle chile powder, remove the seeds from the dried chile and pulverize it in a spice mill or coffee grinder.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.