Winter Squash Soup with a Sweet Heat

4.6
(13)

A delicious winter squash soup with a sweet heat taste. Brown sugar gives the sweetness and poblano and jalapeno peppers give the heat. This soup can be made with butternut, acorn, carnival, or delicata squash; it just needs to be a hard winter squash. This will get warmer from the peppers the longer it sits. If you like your soup a little thinner add water or additional chicken broth.

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Prep Time:
15 mins
Cook Time:
1 hrs 55 mins
Additional Time:
15 mins
Total Time:
2 hrs 25 mins
Servings:
6
Yield:
6 servings

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

Directions

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

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

  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. 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. 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. 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.

Nutrition Facts (per serving)

173 Calories
3g Fat
37g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 173
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 7%
Cholesterol 9mg 3%
Sodium 1163mg 51%
Total Carbohydrate 37g 13%
Dietary Fiber 6g 20%
Total Sugars 16g
Protein 4g
Vitamin C 51mg 255%
Calcium 104mg 8%
Iron 2mg 11%
Potassium 1177mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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