Winter Squash Soup With A Sweet Heat
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
58
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Butter1 large
Sweet Onion (chopped)2 stalks
Celery (chopped)910 g
Chicken Broth1 tsp
Salt3 tbsps
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
3
Cover pan with aluminum foil
4
Bake squash in the preheated oven until tender, about 1 hour
5
Cool until able to handle, about 15 minutes
6
Scoop flesh into a bowl and discard squash skin
7
Melt butter in a large pot over medium heat
8
Cook and stir onion, celery, poblano pepper, and jalapeno pepper in hot butter until softened but not browned, about 15 minutes
9
Stir chicken broth, cooked squash, and salt into onion mixture; bring to a boil
10
Reduce heat to low and simmer until flavors blend, about 30 minutes
11
Blend soup with an immersion blender or in batches in a blender until smooth
12
Stir brown sugar into soup; simmer for 10 minutes
13
Adjust brown sugar to taste