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Roasted Butternut Squash Soup Recipe

Ingredients

How to make it

  • Cut the squash in half and remove the seeds. Place in shallow roasting pans with water and roast at 400 degrees until tender, 45 min or longer.
  • Let squash cool.
  • Roast, peel, and de-seed poblano chilies.
  • Preheat skillet until scorching hot. Saute onions and chilies, then deglaze with beer.
  • Add stock, peeled squash, and remaining ingredients except for cream. Simmer together for 30 min then puree.
  • Remove form heat and slowly fold in cream.
  • Garnish with sour cream and minced green onions (optional).

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kytigger Louisville, KY

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