Winter Squash Soup with a Sweet Heat

Ingredients

1 4-pound winter squash, halved lengthwise and seeded : delicata, acorn, butternut, carnival 

1 tablespoon of butter 

1 large sweet onion, chopped

2 stalks of celery, chopped 

1 large poblano pepper, seeded and chopped 

1 jalapeño pepper, seeded and chopped 

32 ounces of chicken broth 

1 teaspoon of salt 

3 tablespoons of brown sugar, or more to taste

Directions

1. Preheat the oven to 400 degrees Fahrenheit. Place the squash, cut-side down, in a baking pan and add 1-inch of water. Cover the pan with aluminum foil. 

2. Bake the squash in the preheated oven until tender, about 1 hour. Cool until able to handle, about 15 minutes. Scoop the flesh into a bowl and discard the squash skin. 

3. Melt the butter in a large pot over medium heat. Cook and stir the onion, celery, poblano pepper, and jalapeño pepper in hot butter until softened but not browned, about 15 minutes. 

4. Stir the chicken broth, cooked squash, and salt into the onion mixture; bring it to a boil. Reduce the heat to low and simmer until the flavors blend, about 30 minutes. 

5. Blend the soup with an immersion blender or in batches in a blender until smooth. Stir the brown sugar into the soup; simmer for 10 minutes. Adjust the brown sugar to taste. 

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