The Asylum restuaurant in Jerome, AZ.

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tracybaz

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The Asylum

Roasted Butternut Squash Soup

Recipe By Richard D. Pasich Executive Chef - Partner

Servings: 6 Preparation Time :2:00

Ingredients

2 large whole butternut squash -- roasted

1 each white onion -- chopped

2 each poblano peppers or green chili equivalent -- roasted, peeled

6 ounces Oak Creek Amber beer or similar

2 cups vegatable stock

1/2 cup brown sugar

1 tablespoon garlic -- minced

1 pinch cinnamon

1 pinchnutmeg

1 serrano chili -- minced fine

1 cup heavy cream

salt and pepper to taste

Preparation Method

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. Roast, peel and de-seed poblano chiles. Preheat skillet until scorching hot. Saute onions and chilies, then de glaze 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.

Source: "The Asylum Restaurant. Jerome, Arizona" © 2002 Fools On The Hill Inc.

Yield: 1 1/16 quarts

Nutritional Information

Per Serving (excluding unknown items): 188 Calories; 16g Fat (74.2% calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 397mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.

Serving Ideas : Garnish; Cinnamon Lime Crema and minced Green Onions

NOTES : Portion size; 6 oz.

 
My husband and I spent the weekend in Jerome and ate

at the Asylum restaurant and it was one the best meals we have had. I found the recipe for the Roasted Butternut Squash soup and thought I would post it. It was very good. It is located in the Jerome Grand Hotel which is where we stayed.

 
Yes we did it was nice and relaxing even though we did alot of

walking. The first time we went we took the Verde Canyon Railroad. We will not do that again. It was a very long 4 hours. Since we both are natives to AZ the senery was nothing new to us. We did visit the Jerome State Park this time and found that very interesting. By the way the view from the balcony rooms at the Grand Hotel is wonderful.

 
Jerome, what a wonderful place...

we spent an afternoon there and by the time we started back for Sedona, darkness had fallen and a full moon had risen to illuminate the drive back as if it were daylight. What a magical & silvery convergence of place and time.

 
Mom and I visited Jerome around the time of this post and had lunch at this restaurant. I fell in love with this soup and have been making it for 20 years now! It’s a brilliant recipe. Love it!
 
…and fate intervenes. Just bought two butternuts yesterday at an orchard. Need to buy amber beer…whatever that is.

Beer. There are just too many options.
 
Yes it was a copper mine that was exhausted. Probably population 50,000 then to under 10,000 now. Artist kind of town today. Good live music in the bar that used to be a brothel. The Tempe/Phoenix musicians come up to play there sometimes. One of them moved there.
 
Scored amber beer for this recipe. While I dislike beer, I do enjoy the types of food served with it or made from it. Fortunately, the recipe gave the TYPE of beer (thank you, Asylum restaurant) and Asheville overflows with options.

IMG_0149.jpeg

Found soup images online. Was wondering if the spice sprinkled on top is sumac? Or crushed pepper flakes?

One final question: the recipe says to “slowly FOLD in the heavy cream.” Does that imply it was lightly whipped first?
 
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They just added heavy cream in a pretty pattern on top like a coffee house. I’ve just added a splash to each bowl and stirred it in before serving. I top with a spoon of sour cream I’ve mixed with lime juice, and a sprinkle of chives.

You can serve without cream if someone is lactose intolerant.

You can also kick up that hint of heat in the finish if you add a poblano and another Serrano.

A colleague said his wife added cumin to this recipe and it was really good.
 
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