Winter Squash Soup With A Sweet Heat

1. 1

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

2. 2

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

3. 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.

4. 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.

5. 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.

6. 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.

* Per serving · 4 servings · Values may vary.