Mexican Vegetable Tortilla Soup

• 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 jalapeno
• 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

1. Position the oven racks so that they are evenly spaced.
2. Preheat the oven to convection roast at 500F.
3. Line two baking sheets with heavy-duty foil and coat with nonstick spray.
4. Place the tomatoes close together on the first prepared baking sheet and fill the rest of the sheet with the onion halves.
5. Toss the squash and potatoes with the salt and olive oil and spread them on the second baking sheet.
6. Put both sheets into the oven.
7. Roast the onions and tomatoes for 5 minutes, then slide them into a large bowl to cool.
8. Continue roasting the squash and potatoes for 5 more minutes, until tender, then remove them from the oven.
9. Place the garlic, cinnamon, peppercorns, and jalapeno on the same baking sheet used for the onions and tomatoes, along with the tortilla halves.
10. Roast for 5 to 8 minutes, until the spices are fragrant and the tortillas are crisp.
11. Remove everything to a plate.
12. Remove the skin from the tomatoes and chop the onions.
13. Peel the garlic cloves and stem, quarter, seed, and devein the jalapeno.
14. Put the tomatoes, onions, garlic, and jalapeno into a food processor fitted with the steel blade.
15. Add the chipotle chile powder and process until pureed.
16. Grind the cinnamon, peppercorns, and toasted tortillas in a spice mill or coffee grinder and add to the tomato mixture.
17. Blend until smooth.
18. 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.
19. Cover and simmer for 15 minutes.
20. Season with salt and pepper to taste.
21. Serve in bowls and garnish with the cilantro.

plum, onions, butternut squash, potatoes, kosher salt, olive oil, garlic, cinnamon, black peppercorns, jalapeno, corn tortillas, chile powder, oregano, ground cumin, chickpeas, green beans, corn kernels, salt, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/mexican-vegetable-tortilla-soup-372437 (may not work)