Roasted Butternut Squash Soup

3-4 large butternut squash, roasted
1 large yellow onion, chopped
1 large poblano pepper, roasted, peeled
1/4 bottle Corona beer
1-pint chicken stock
4 tablespoons brown sugar
1-tablespoon garlic, minced
1-tablespoon cinnamon
1/8-tablespoon nutmeg
1/8-tablespoon turmeric
1 cup heavy cream
to taste salt and pepper

Cut the squash in half and remove the seeds. Place in a shallow roasting pan with water and roast until very tender, aprox. 45 minutes or more. Remove from oven and cool.

Roast, peel and de-seed poblano chiles. Preheat tilt skillet until scorching hot. Saut onions and chiles, then deglaze with beer. Add chicken stock, peeled squash, and remaining ingredients except for the cream.

Simmer together for 30 minutes, then puree. Remove from heat and fold in the heavy cream. Garnish with sour cream and cinnamon dusted pumpkin seeds.