Spicy Roasted Vegetable Soup with Toasted Tortillas

Ingredients

• 3 tablespoons olive oil
• 2 5 1/2-inch corn tortillas
• 1 large jalapeño chili
• 4 large garlic cloves
• 6 whole black peppercorns
• 2 medium onions (about 14 ounces)
• 5 1/2-inch corn tortillas
• + 14 more ingredients
• • Lime wedges
  • ¾ pound red-skinned potatoes
  • 1 1/2x3-inch strip from Mexican cinnamon stick or 1 1/2-inch piece regular cinnamon stick
  • 2 pounds large plum tomatoes
  • ¹/₃ cup fresh cilantro
  • 1 cup corn kernels or frozen
  • ¼ pound green beans
  • 1 15- to 16-ounce can garbanzo beans (chickpeas)
  • 1 teaspoon ground cumin
  • 2 teaspoons canned chipotle chilies
  • 1 teaspoon salt
  • 1 1 1/2-pound butternut squash
  • 5 cups water
  • 1 ¼ teaspoons dried oregano

Preheat broiler. Line baking sheet with heavy-duty foil. Place tomatoes close together on prepared sheet. Broil close to heat source until blackened in spots, turning once with tongs, about 2 minutes per side. Transfer tomatoes to plate and cool. Place onion halves close together on same sheet. B...

View full recipe at Epicurious