Butternut Squash and Poblano Soup
ROASTED BUTTERNUT SQUASH AND POBLANO SOUP
Adapted from The Asylum Restaurant in Jerome, Arizona, The dark green, heart-shaped poblano chile is often called pasilla in California. Poblanos vary in their degree of spiciness, so taste them after roasting to decide if you want to add the optional Serrano chile.
Serves 6
Ingredients
2 large whole butternut squash
2 each poblano peppers or other green chili roasted, peeled
1 Tbs. oil
1 white onion – chopped
1 tablespoon garlic -- minced
1 serrano chile, seeds removed and minced, optional, for extra heat
6 ounces (half bottle) amber beer
2 cups chicken or vegetable stock, plus more if necessary
1/2 cup brown sugar
1 pinch cinnamon
1 pinch nutmeg
1 cup heavy cream
salt and pepper to taste
Garnish:
Mexican Crema, (or sour cream thinned with a little heavy cream) flavored with lime juice and zest
Cinnamon
Chopped Green Onions.
Preheat the oven to 400°F.
Halve the squashes and remove the seeds. Place cut side down in a shallow roasting pan, add a little water to prevent scorching, and roast until very tender; 45 minutes or more. Remove from oven and cool. Scoop then flesh out of the peel.
Roast the poblano chiles over a gas flame or under the broiler, turning, until charred and blistered. Let cool. Peel, remove seeds, and chop.
Heat oil in a skillet over high heat. Sauté chopped onion and poblano chilies until beginning to brown. Add the garlic and Serrano chile and suate for one minute more, then add the beer and stir to dissolve browned bits from the pan.. Add stock, peeled squash, brown sugar, cinnamon and nutmeg. Simmer together for 30 minutes, then puree. If soup is too thick, dilute with more stock.
Remove from heat and slowly fold in the heavy cream. Season to taste with salt and pepper. Serve, garnished with lime crema, cinnamon and chopped green onions.
