Hearty Winter Squash Soup with a Touch of Sweetness

Ingredients

• 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

Step 1

Warm your oven to 400°F (200°C). Cut the squash in half and place it cut-side down in a baking dish. Pour about an inch of water into the dish, then cover it tightly with foil. Pop it in the oven and let it roast until the squash is really tender, which usually takes about an hour. Once it’s cool enough to handle, scoop out the soft flesh and set the skins aside.

Step 2

In a large pot, melt the butter over medium heat. Add the chopped onion, celery, poblano, and jalapeño peppers. Cook everything gently, stirring often, until the veggies have softened but aren’t browned—this should take around 15 minutes.

Step 3

Pour in the chicken broth and add the roasted squash along with a pinch of salt. Bring the mixture up to a boil, then lower the heat and let it simmer for about half an hour so the flavors can meld together.

Step 4

Once the soup has simmered, use an immersion blender to puree it right in the pot until it’s smooth and creamy. If you don’t have one, carefully blend the soup in batches. Stir in the brown sugar, then let the soup simmer for another 10 minutes. Taste it and add a little more sugar if you’d like it sweeter. Enjoy!