Roasted Butternut Squash Soup

By phylliskatzel

Ingredients

• 2 large whole butternut squash,roasted
• 2 poblano peppers, roasted and peeled
• 1 white onion chopped
• 3/4 c Oak Creek Amber beer, or favorite amber
• 2 c chicken stock
• 1/2 c brown sugar
• 1 TBS garlic, minced
• 1 pinch cinnamon
• 1 pinch nutmeg
• a serrano chile, finely minced
• 1 c heavy cream
• salt and pepper to tast
• 1 bunch green onion
• For Crema
• 1/2 c heavy cream
• juice of 1 lime
• pinch of cinnamom

Preparation

Step 1

Heat oven to 400 degrees. Cut the squash in half, remove seeds. Place in shallow roasting pan filled with an inch of water and roast for 45 minutes or until very tender. Remove form oven and cool. To roast the chiles, cut in half and remove seeds. Place on baking sheet in 400 degree oven and roast about 15 minutes or until skin begins to blacken. Remove from oven and place in a sealable bag for about 5 minutes. Remove and peel. Heat a skillet on high until scorching hot. Saute onions and chiles, stirring constantly, for a few minutes. Add beer and scrape onion and pepper bits form bottom of pan. Add chicken stock, peeled squash, and remaining ingredients except for the cream,salt and pepper and green onions. Reduce heat and simmer for 30 minutes. Remove and carefully pur into a food processor or blender. Puree. Remove pot from heat and add puree to pot. Fold in cream, salt and pepper to taste, chop green onions and granish.

For the crema, in a seperate bowl mix cream, lime juice and cinnamon. Whip until the cream becomes thick. Place in sandwich bag. Cut a small corner tip off bottom for impromptu pastry bag and garnish puree with a dollop