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Winter Squash Soup with a Sweet Heat

Winter Squash Soup with a Sweet Heat

Molly

"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

2 h 25 m servings 173 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 1163 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  • Prep

  • Cook

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  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

Read all reviews 7
  1. 9 Ratings

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Most helpful positive review

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, thaw...

Most helpful critical review

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,...

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Newest

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, thaw...

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....

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 f...

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 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,...

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 tha...

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

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