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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.