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.

Molly

Gallery

Recipe Summary

prep:
15 mins
cook:
1 hr 55 mins
additional:
15 mins
total:
2 hrs 25 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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

  • 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.

  • 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.

  • 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.

  • 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

173 calories; protein 4.3g 9% DV; carbohydrates 37g 12% DV; fat 2.8g 4% DV; cholesterol 8.9mg 3% DV; sodium 1162.9mg 47% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/18/2015
11/9/13 - I created this recipe after having a lot of squash on hand and peppers that needed to be used up. AR added my footnotes to the description listed above. I tried freezing a dish thawed and reheated. It reheated great just a little thinner than the original dish. I hope you enjoy this soup. Read More
(5)

Most helpful critical review

Rating: 3 stars
11/16/2015
I thought this was ok. I was expecting more of a punch from the peppers but didn't think it was all that spicy. To be fair I probably have a high tolerance to hot peppers and jalapenos to me are on the milder side. Read More
13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/18/2015
11/9/13 - I created this recipe after having a lot of squash on hand and peppers that needed to be used up. AR added my footnotes to the description listed above. I tried freezing a dish thawed and reheated. It reheated great just a little thinner than the original dish. I hope you enjoy this soup. Read More
(5)
Rating: 5 stars
01/24/2016
SAVORY VERSION: I used about 6 or 8 cloves of garlic black pepper and twice the butter. I didn't have poblanos or celery so I used two large jalapenos and an Italian pepper I had on hand. When I finished making it it was still missing something. So even though I didn't want to add the sugar and have it sweet I added about a tbs of honey. That didn't add any real sweetness but added the something I needed! Read More
Rating: 5 stars
02/08/2016
I love this soup! I threw in some left-over squash that I cooked in cinnamon that had some cranberries in it and it still turned out lovely! I put in a little less sugar than the recipe called for. Read More
Advertisement
Rating: 4 stars
10/21/2014
A bit more of heat than anticipated... But that was a great surprise! Read More
Rating: 5 stars
10/20/2015
I love Winter squash soup and this is one of the best recipes I have tried. I used extra Jalapeno peppers because mine are not very hot and I didn't have poblanos on hand and don't care for that taste anyway. I also used a brown sugar substitute to reduce carbohydrates in the recipe. Read More
Rating: 5 stars
09/26/2018
This is excellent! Read More
Advertisement
Rating: 4 stars
03/04/2016
I loved the soup however I did make a few modifications. I roasted the squash in the oven at 450 cut side up so it carmelized a bit. As a result it was quite sweet so the sugar was not needed. Would definitely make it again - maybe with some curry spice next time. Didn't find the peppers all that hot - may put in more next time. Added some garlic as well. Read More
Rating: 3 stars
11/16/2015
I thought this was ok. I was expecting more of a punch from the peppers but didn't think it was all that spicy. To be fair I probably have a high tolerance to hot peppers and jalapenos to me are on the milder side. Read More
Rating: 5 stars
06/20/2020
We loved this- used a mixture of acorn and butternut squash and added a little goat cheese on top when we served- the perfect fall soup, with no heavy cream/dairy! Read More