This cozy soup is perfect for chilly days, blending creamy winter squash with a hint of natural sweetness. It’s simple to make and will warm you up from the inside out with every comforting spoonful.
Start by heating your oven to 400°F (200°C). Cut the squash in half and place it cut-side down in a baking dish. Pour about an inch of water into the dish, then cover it tightly with foil. Pop it in the oven and let it roast until the squash is really tender, which usually takes about an hour. Once it’s cool enough to handle, scoop out the soft flesh and set the skins aside.
In a large pot, melt the butter over medium heat. Add the chopped onion, celery, poblano, and jalapeño peppers. Cook everything gently, stirring often, until the veggies have softened but aren’t browned—this should take around 15 minutes.
Next, pour in the chicken broth and add the roasted squash along with a pinch of salt. Bring the mixture up to a boil, then lower the heat and let it simmer for about half an hour so the flavors can meld together.
Once the soup has simmered, use an immersion blender to puree it right in the pot until it’s smooth and creamy. If you don’t have one, carefully blend the soup in batches. Stir in the brown sugar, then let the soup simmer for another 10 minutes. Taste it and add a little more sugar if you’d like it sweeter. Enjoy!
- Roast the squash before blending to enhance its flavor.
- Use a blender or immersion blender for a smooth, creamy texture.
- Add a pinch of cinnamon or nutmeg to bring out the natural sweetness.
This soup is warm and comforting, perfect for chilly days. The natural sweetness of the squash balances the savory flavors beautifully. It’s also packed with nutrients, making it a healthy choice for any meal.
Serve this soup with crusty bread or a side salad for a complete meal. A dollop of sour cream or a sprinkle of toasted pumpkin seeds adds a nice touch. It also pairs well with a light white wine or herbal tea.
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months. Reheat gently on the stove or in the microwave, stirring occasionally for even warmth.
