Featuring layers of chocolate, cream cheese, and nuts, this pie is perfect for any celebration.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 55 mins |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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.
Nutrition Facts
| Calories | 173 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 6 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 1163 mg |
| Sugars | 16 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
We loved this- used a mixture of acorn and butternut squash and added a little goat cheese on top when we served- the perfect fall soup, with no heavy cream/dairy!
This is excellent!
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. Would definitely make it again – maybe with some curry spice next time. Didn’t find the peppers all that hot – may put in more next time. Added some garlic as well.
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 for.
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 finished making it, it was still missing something. So, even though I didn’t want to add the sugar and have it sweet, I added about a tbs of honey. That didn’t add any real sweetness, but added the something I needed!
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, are on the milder side.
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 that taste anyway. I also used a brown sugar substitute to reduce carbohydrates in the recipe.
A bit more of heat than anticipated… But that was a great surprise!
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, thawed and reheated. It reheated great, just a little thinner than the original dish. I hope you enjoy this soup.