Roasted Butternut Squash & Poblano Soup
About
Yield: 1 quart Servings: 6 Total Time: 2 hours
Ingredients
- 1 large butternut squash roasted
- 1 sweet onion chopped
- 2 poblano peppers roasted
- 6 ounces amber beer
- 2 cups vegetable stock
- 1/4 cup brown sugar
- 1 Tbsp garlic minced
- 1/4 tsp pinch cinnamon
- 1/4 tsp nutmeg
- 2 serrano chilis minced
- 1 cup heavy cream
- salt and pepper to taste
Directions
- Cut the squash in half and remove it’s seeds.
- Roast squash in roasting pan with water at 400 for 45 minutes or until tender.
- Remove squash from oven and allow to cool.
- Roast, peel, and de-seed poblano chiles.
- Preheat skillet until scorching hot.
- Saute onions and chiles.
- Deglaze skillet with beer.
- Add all remaining ingredients except for the cream.
- Simmer for 30 minutes and puree when done.
- Remove soup from heat and slowly fold in the heavy cream.
- Garnish with sliced green onion