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Winter Squash Soup with a Sweet Heat
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Prep Time:
15 minutes
Cook Time:
115 minutes
Total Time:
145 minutes
Cozy up with a velvety winter squash soup, perfectly balanced with sweetness and spice for a comforting evening meal.
Ingredients:
  • 1 (4 pound) winter squash, halved lengthwise and seeded
  • 1 tablespoon butter
  • 1 large sweet onion, chopped
  • 2 stalks celery, chopped
  • 1 large poblano pepper, seeded and chopped
  • 1 jalapeno pepper, seeded and chopped
  • 32 ounces chicken broth
  • 3 tablespoons brown sugar, or more to taste
Instructions:
  • Preheat oven to 400°F (200°C) for a perfectly golden-brown finish.
  • Arrange the squash halves in a baking pan, add 1-inch of water, and tightly cover with foil.
  • Bake the squash in a preheated oven until tender for approximately 1 hour. Let it cool for about 15 minutes until easy to handle. Scoop out the flesh into a bowl and discard the skin.
  • In a large pot over medium heat, melt butter until sizzling. Add onion, celery, poblano pepper, and jalapeno pepper, stirring occasionally until soft but not browned, about 15 minutes.
  • Combine the chicken broth, cooked squash, and salt with the onion mixture, and bring to a boil. Simmer on low heat for about 30 minutes to blend the flavors.
  • Puree the soup until smooth using an immersion blender or in batches in a regular blender. Stir in the brown sugar and let the soup simmer for 10 minutes. Taste and adjust the amount of brown sugar as needed.

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