Ingredients
6
6 servings
- •1 (4 pound) winter squash, halved lengthwise and seeded
- •1 tablespoon butter
- •1 large sweet onion, chopped
- •2 stalks celery, chopped
- •1 large poblano pepper, seeded and chopped
- •1 jalapeno pepper, seeded and chopped
- •32 ounces chicken broth
- •1 teaspoon salt
- •3 tablespoons brown sugar, or more to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
Nutritional Facts
Per 6 servings
- Calories: 173
- Carbohydrate: 37g
- Fat: 3g
- Fiber: 6g
- Protein: 4g
- Sugar: 16g
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