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Asylum Roasted Butternut Squash Soup

MargeGraziano's picture
A recipe from Marge Graziano's book, Lady Lost: The Story of the Honeymoon Cottage in Jerome, Arizona
Ingredients
  Butternut squash 2 Large, roasted (Whole)
  White onion 1 , chopped
  Poblano peppers/Green chili equivalent 2 , roasted, peeled
  Amber beer 6 Ounce (Oak Creek, Or Similar)
  Vegetable stock 2 Cup (32 tbs)
  Brown sugar 1⁄2 Cup (8 tbs)
  Garlic 1 Tablespoon, minced
  Cinnamon 1 Pinch
  Nutmeg 1 Pinch
  Serrano chili 1 , minced fine
  Heavy cream 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

1. Cut the squash in half and remove the seeds. Place in shallow roasting pans with water and roast at 400 until very tender, apx. 45 minutes or more. Remove from oven and cool.
2. Roast, peel and de-seed poblano chiles.
3. Preheat skillet until scorching hot. Saute onions and chilies, then deglaze with beer. Add chicken stock, peeled squash, and remaining ingredients except for the cream.
4. Simmer together for 30 minutes then puree.
5. Remove from heat and slowly fold in the heavy cream.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Restriction: 
Vegetarian
Story
This recipe comes from the delicious repertoire of Chef Richard D. Pasich, executive chef/partner of the Asylum Restaurant in Jerome. The Asylum is located in the Grand Hotel, one of the former hospitals atop Cleopatra Hill. The original recipe, which will produce two mouth-watering gallons of soup, will serve a lot of hungry people. Don’t worry – Chef Richard has adjusted the amounts for you. Enjoy! This soup is truly wonderful.

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