Sweet and Spicy Winter Squash Soup

Ingredients 0/9

Step 1

Heat your oven to 400°F (200°C). Cut the squash in half and place it cut-side down in a baking dish with about an inch of water. Cover the dish tightly with foil and roast until the squash is nice and tender, which should take around an hour. Let it cool for a bit until you can handle it, then scoop out the flesh and set the skins aside.

Step 2

Melt some butter in a big pot over medium heat. Add the chopped onion, celery, poblano, and jalapeno peppers, and cook them gently until they're soft but not browned—this usually takes about 15 minutes.

Step 3

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

Step 4

Once it's cooked, blend the soup until it’s silky smooth. You can use an immersion blender right in the pot or carefully work in batches with a regular blender. Stir in some brown sugar and let it simmer for another 10 minutes. Taste and add a little more sugar if you want it sweeter. Enjoy!