Winter Squash Soup With A Sweet Heat

Ingredients

• Servings: 6
• 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
• 1 teaspoon salt
• 3 tablespoons brown sugar, or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 25 mins


• preheat oven to 400 degrees f (200 degrees c).
• place squash, cut-side down, in a baking pan and add 1-inch of water. cover pan with aluminum foil.
• 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.
• 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.
• 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.
• 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.