Asylum Roasted Butternut Squash Soup Recipe
A recipe from Marge Graziano's book, Lady Lost: The Story of the Honeymoon Cottage in Jerome, Arizona
Ingredients
| Butternut squash | 2 Large, roasted | |
| 1 white onion – chopped | ||
| 2 each poblano peppers or green chili equivalent – | ||
| Roasted, peeled | ||
| 6 ounces Oak Creek Amber beer or similar | ||
| Vegetable stock | 2 Cup (16 tbs) | |
| 1?2 cup brown sugar | ||
| Garlic | 1 Tablespoon, minced | |
| Cinnamon | 1 Pinch | |
| Nutmeg | 1 Pinch | |
| 1 serrano chili – minced fine | ||
| Heavy cream | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Cut the squash in half and remove the seeds. Place in shallow roasting pans with water and roast at 400 until very tender, apx. 45 minutes or more. Remove from oven and cool.
2. Roast, peel and de-seed poblano chiles.
3. 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.
4. Simmer together for 30 minutes then puree.
5. Remove from heat and slowly fold in the heavy cream.
2. Roast, peel and de-seed poblano chiles.
3. 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.
4. Simmer together for 30 minutes then puree.
5. Remove from heat and slowly fold in the heavy cream.
Chef
