Butternut Squash Soup from “The Asylum” Restaurant in Jerome AZ
Posted on November 4, 2009
The following recipe was submitted by one of our Griggstown customers.
My husband and I were in Arizona several years ago and we had this zingy Poblano laced butternut squash soup. The combo of the smooth sweet butternut and the heat of the peppers is such as taste treat! We loved it so much we make it every fall now and often as the start of our Thanksgiving feast! Enjoy.
Serves 6.
Ingredients:
2 large whole butternut squash- roasted
1 white onion chopped
2 Poblano Peppers or Green Chili roasted and peeled
6 oz Amber beer
2 cups veggie or chicken stock( depending on how big your squash is you may need up to 2 14 oz cans of veggie stock)
½ cup brown sugar
1 Tablespoon garlic minced( I roast the garlic and add after I puree the squash so as not to make an overwhelm on the garlic)
1 pinch nutmeg
1 Serrano Chili minced fine
1 cup heavy cream
Salt and Pep to taste
Cut the squash in half and remove all seeds, place in a shallow roasting pan with water and roast cut side up at 400 until very tender – approximately 45 minutes or more. Remove from oven and cool. Roast peel and seed poblano chiles. Preheat skillet until scorching hot- sauté onions and chilies then deglaze the pan with beer. Add stock, peeled squash and remaining ingredients except for the cream and garlic. Simmer together for 30 minutes, remove from heat and slowly fold in the cream and garlic.
