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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!
Mmmmm poblanos....it's like your Bobby Flay! Hehehe:) I love the pepper aspect you brought to this soup..yum yum!
ReplyDeleteLooks like a great soup! I love how nice and mellow (and almost sweet and nutty) roasted garlic is...soooo delicious!
ReplyDeleteThanks 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!
ReplyDelete-Lisa