Name: Winter Squash Soup with a Sweet Heat
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Winter squash, halved lengthwise and seeded - 1 (4 pound); Butter - 1 tablespoon; Sweet onion, chopped - 1 large; Celery, chopped - 2 stalks; Poblano pepper, seeded and chopped - 1 large; Jalapeno pepper, seeded and chopped - 1; Chicken broth - 32 ounces; Salt - 1 teaspoon; Brown sugar, or more to taste - 3 tablespoons

Ingredients for - Winter Squash Soup with a Sweet Heat

1. Winter squash, halved lengthwise and seeded 1 (4 pound)

2. Butter 1 tablespoon

3. Sweet onion, chopped 1 large

4. Celery, chopped 2 stalks

5. Poblano pepper, seeded and chopped 1 large

6. Jalapeno pepper, seeded and chopped 1

7. Chicken broth 32 ounces

8. Salt 1 teaspoon

9. Brown sugar, or more to taste 3 tablespoons

How to cook deliciously - Winter Squash Soup with a Sweet Heat

1 . Stage

Preheat oven to 400 degrees F (200 degrees C).

2 . Stage

Place squash, cut-side down, in a baking pan and add 1-inch of water. Cover pan with aluminum foil.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.

6 . Stage

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.