Saturday, November 7, 2009

Butternut Squash Soup with Poblanos

Above: The soup before using the immersion blender or adding the cream
I saw this recipe in an email update that I received from Griggstown Quail Market. The recipe was submitted by a customer and was originally from The Asylum restaurant in Arizona. It is a very cold day here in New Jersey. The frost certainly is on the pumpkins! I had soup on my mind - so this looked perfect. I had all of the ingredients in the house to make this soup, so I got to work. The kitchen smelled so good with the butternut squash, poblano peppers, and garlic roasting. Mmmm...

I mostly followed the recipe but made a few changes. I roasted the butternut squash, the poblano peppers, and the garlic (wrapped in foil) all on the same baking tray. I removed them as they were done - peppers first, followed by the garlic, and lastly the squash. I sauteed the onions and serrano chili in a little olive oil until beginning to brown, added the beer, let it cook off a little, then added all of the remaining ingredients, except for the cream . I used 3 cloves of the roasted garlic. The recipe didn't specify but I used my immersion blender to make it a nice smooth texture. Lastly, I added the heavy cream.

I really liked the sweet and heat combination. Delicious!


  1. Mmmmm's like your Bobby Flay! Hehehe:) I love the pepper aspect you brought to this soup..yum yum!

  2. Looks like a great soup! I love how nice and mellow (and almost sweet and nutty) roasted garlic is...soooo delicious!

  3. Thanks for your kind comments on our Afghan story- I'm glad we can "rally" people to good, local places! Your blog is great- love this recipe, I'm adding it to my winter soup arsenal!