Ingredients
2 Large butternut squash, roasted
1 white onion, chopped
2 Poblano or other chili peppers, chopped
6 oz. dark Amber beer
2 c. vegetable stock
1/2 c. brown sugar
1 TBSP minced garlic
1 pinch cinnamon
1 pinch nutmeg
1 serrano chili, minced fine
1 c. heavy cream
salt and pepper to taste
topping cream
1 c. sour cream
juice one lime
1 tsp lime zest
cinnamon to taste
Preparation
roast or micro squash halves in shallow pan with water till very tender; cool. Roast peel & seed poblano chilis. Preheat skillet till scorching hot, and saute oniona and chilis, then deglaze with beer. Add chicken stock, peeled squash and other ingreds except cream, simmer 30 minutes, then puree. Remove from heat, cool a bit, and carefully fold in cream. Serve with lime crema and chopped green onions.
