• Preheat oven to 400°
• Cut both butternut squash in half and deseed. Brush with olive oil and salt. Roast cut side up for 45 -50 minutes until tender. Allow to cool enough to handle.
• Cut the poblano peppers in half, deseed, and remove the stems. Roast in the same oven while the butternut squash is cooking for about 25-30 minutes or until the skin is blackened. Put into a large baggie and allow to steam in the bag for 10 minutes. This will loosen blackened skins which you will peel off and discard.
• Scoop the cooked butternut squash out of the skins and chop the skinned poblano peppers into smallish pieces and set aside. Chop the onion, garlic, and jalapeño. I use "tamed" jarred jalapeños and use about 10 rings. I do not like it too hot. If you do then use a regular jalapeño pepper. Remove the stem and seeds, then chop. Set all aside separately.
• In a heavy bottomed large pot, heat the oil. Add in the onion and cook for about 3 minutes until beginning to soften. Add the peppers and chopped garlic and continue cooking for another two minutes until soft and beginning to brown on the edges.
• Pour in the beer and stir the bottom to deglaze the pan. Add the vegetable broth, squash, maple syrup, cinnamon and nutmeg. DO NOT add the coconut milk just yet.
• Cover and simmer for 30 minutes.
• Add the cream from the top of one of the cans of coconut milk. Puree together with an immersion blender or blend in a blender in batches. Salt and pepper to taste.

Coconut Lime Cream

• While the soup is cooking, you can make the coconut lime cream. Do not stir or shake the can of coconut milk. Remove the top cream part to a small chilled bowl. Whisk together with the lime juice, garlic powder, and salt.
• Drizzle on the soup before eating and top with chopped cilantro. You should have enough coconut lime cream for the entire batch of soup if you plan portions accordingly. If you refrigerate any remaining cream to serve with leftover soup, warm slightly before using as it will have solidified in the fridge.