Winter Squash Soup with a Sweet Heat Recipe -
Winter Squash Soup with a Sweet Heat Recipe

Winter Squash Soup with a Sweet Heat

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 55 mins

    2 hrs 25 mins


  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.
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Reviews More Reviews

Nov 09, 2013

I created this recipe after have 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.

Oct 21, 2014

A bit more of heat than anticipated... But that was a great surprise!


3 Ratings

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  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 37 g
  • 12%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 5.6 g
  • 23%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 1163 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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