ISO: ISO TracyBAz. Are you still with us here? I tried your Roasted Butternut Squash and Poblano Soup.

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joe

Well-known member
Oh my, what an explosion of flavor!

I don't see that Tracy is still active, but this soup is to die for. I found it on a search for roasted squash soup. This one has an unexpected kick from the serrano chile, but that could be left out and the milder poblanos would still give plenty of flavor.

Today my cooking class didn't fill. I'm committed to working Thursday afternoons in the cooking store, where I would normally prep for my Thursday evening class while getting paid a bit to mind the store. When the class doesn't go, I'm still stuck in the store, but I have use of the kitchen and I try to use the time trying new recipes between customers.

Tonight I had a meeting afterward, and this soup was inhaled! Someone suggested it would be a nice base for a cheescake, chiles and all. Like a pumpkin cheescake with an attitude.

My soup was very thick, even though I used more stock than called for. I think my squashes were on the large side.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=6414

 
I concocted something almost identical earlier in the year & it was yummy

I used some roasted poblanos I had and I made a cilantro lime crema to swirl into it. I didn't have a recipe but reading that one - it's very close except the beer - I'm going to try that next time.

 
We were in Jerome a few years ago...what a facinating place, except

I kept hoping that was not the day for an earthquake! We ate at that restaurant, it was great. I am so happy to have this soup recipe.

 
I'm not sure if the beer added much, but sipping the second half of it on the job was nice.

 
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