• Yield: 1 quart
  • Servings: 6
  • Total Time: 2 hours

Ingredients:

  • 2 large butternut squash roasted
  • 1 white onion chopped
  • 2 poblano peppers roasted
  • 6 ounces amber beer
  • 2 cupsĀ vegetableĀ stock
  • 1/2 cup brown sugar
  • 1 tablespoon garlic minced
  • 1 pinch cinnamon
  • 1 pinch nutmeg
  • 1 serrano chili minced
  • 1 cup heavy cream
  • salt and pepper to taste

Directions:

  1. Cut the squash in half and remove it’s seeds.
  2. Roast squash in roasting pan with water at 400 for 45 minutes or until tender.
  3. Remove squash from oven and allow to cool.
  4. Roast, peel, and de-seed poblano chiles.
  5. Preheat skillet until scorching hot.
  6. Saute onions and chiles.
  7. Deglaze skillet with beer.
  8. Add all remaining ingredients except for the cream.
  9. Simmer for 30 minutes and puree when done.
  10. Remove soup from heat and slowly fold in the heavy cream.
  11. Garnish with sliced green onion