The Asylum&#039;s Famous Butternut Squash Soup

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Recipe bySlegersc

Notes:

6 Servings

Asylum Restaurant, Jerome, AZ

Categories:
- Soup
- Squash Soup

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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 c chicken stock
1/2 c brown sugar
1 T garlic, minced
1 pinch cinnamon
1 pinch nutmeg
1 Serrano cili, minced fine
1 c heavy cream
salt and pepper to taste

Cut the squash in half and remove seeds. Place in shallow roasting pans with water and roast at 400 degrees until very tender, approx. 45 minutes or more.
Remove squash from oven and cool.
Roast, peel and de-seed poblano chilis. Preheat skillet until scorching hot. Saute onions and chilies, then deglaze with beer. Add chicken stock, peeled squash and remaining ingredients except for the cream. Simmer together for 30 minutes then puree. Remove from heat and slowly fold in the heavy cream. Add salt and pepper to taste.