Enjoy this smooth winter squash soup with just the right amounts of sweet and heat on a cold night.
Preparation Time
15 mins
Cooking Time
1 hr 55 mins
Total Time
2 hr 10 mins
Calories
173 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Place squash, cut-side down, in a baking pan and add 1-inch of water. Cover pan with aluminum foil.
Step 3
Bake squash in the preheated oven until tender, about 1 hour. Cool until able to handle, about 15 minutes. Scoop flesh into a bowl and discard squash skin.
Step 4
Melt butter in a large pot over medium heat. Cook and stir onion, celery, poblano pepper, and jalapeno pepper in hot butter until softened but not browned, about 15 minutes.
Step 5
Stir chicken broth, cooked squash, and salt into onion mixture; bring to a boil. Reduce heat to low and simmer until flavors blend, about 30 minutes.
Step 6
Blend soup with an immersion blender or in batches in a blender until smooth. Stir brown sugar into soup; simmer for 10 minutes. Adjust brown sugar to taste.
Ingredients
1 teaspoon salt
1 tablespoon butter
2 stalks celery, chopped
1 large sweet onion, chopped
1 jalapeno pepper, seeded and chopped
32 ounces chicken broth
1 large poblano pepper, seeded and chopped
3 tablespoons brown sugar, or more to taste
1 (4 pound) winter squash, halved lengthwise and seeded
