Squash Soup With Lime Cream

• 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

1. 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.

butternut squash, white onion, other chili peppers, vegetable stock, brown sugar, garlic, cinnamon, nutmeg, serrano chili, heavy cream, salt, topping cream, sour cream, lime, lime zest, cinnamon

Taken from www.epicurious.com/recipes/member/views/squash-soup-with-lime-cream-50075854 (may not work)