Position a rack in the center of the
oven and heat to 425°F.
Cut the top off the head of garlic to
expose the cloves. Put the garlic on a
piece of aluminum foil large enough to
wrap it in, drizzle with 2tsp. of the oil,
and season with ¼ tsp. salt, and ¼ tsp.
pepper. Wrap in the foil.
On a rimmed baking sheet, toss
the carrots and squash with 1 Tbs. oil, 1/4 tsp. salt, and 1/4 tsp. pepper, and
spread in a single layer. Place the
wrapped garlic on the same baking
sheet, and roast, tossing the carrots
and squash occasionally, until golden
brown in places and just tender, 18 to
20 minutes for the vegetables and
20 to 30 minutes for the garlic (put the
garlic packet directly on the rack if it
needs more time in the oven).
Meanwhile, in a 6- to 7-quart Dutch
oven or other heavy-duty pot, heat
2 Tbs. oil over medium heat. Add the
onion and cook, stirring occasionally,
until it begins to soften, about 2 minutes.
Add the cinnamon and ginger,
and stir to combine. Add the broth,
tomatoes and their juice, thyme, and
jícama. Bring to a boil, then reduce to
Squeeze the roasted garlic cloves
into a small bowl and mash into a
paste with a fork. Transfer half of the
paste to another small bowl. Whisk
3 to 4 Tbs. of the soup broth into one
of the bowls of roasted garlic, and add
it to the pot; stir to combine. Add the
kale and cook until it begins to wilt,
about 5 minutes. Add the carrots,
squash, beans, and quinoa, and cook,
stirring occasionally, until just heated
through, about 2 minutes.
Meanwhile, add the butter and 1/4 tsp. salt to the remaining mashed garlic and stir until combined. Spread onto the toasted baguette slices. Serve the soup drizzled with oil and sprinkled with pepitas, with the baguette slices and lime wedges on the side.
nutrition information (per serving):
460, Fat Calories
22, Saturated Fat
4, Polyunsaturated Fat
4, Monounsaturated Fat
Photo: Scott Phillips