THE RECIPE JOURNAL · Dinner
Winter Squash Soup with a Sweet and Spicy Kick
This cozy soup is perfect for chilly days, blending the natural sweetness of winter squash with a hint of spicy warmth. It’s a simple, comforting dish that will brighten up your dinner table in no time.
FROM THE KITCHEN • Winter Squash Soup with a Sweet and Spicy Kick
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
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 and cover it tightly with foil. Roast the squash until it’s soft and tender, which usually takes about an hour. Let it cool for a bit so it’s easy to handle, then scoop out the flesh and set the skins aside.
02
Step 2
Next, melt some butter in a large pot over medium heat. Add the chopped onion, celery, poblano, and jalapeno peppers, and cook them gently, stirring often, until they’re soft but not browned—this should take around 15 minutes. Pour in the chicken broth and add the roasted squash along with a pinch of salt. Bring everything up to a boil, then lower the heat and let it simmer for about half an hour so the flavors can come together.
03
Step 3
Once the soup has simmered, blend it until smooth using an immersion blender or by carefully working in batches in a regular blender. Stir in the brown sugar and let the soup simmer for another 10 minutes. Taste and adjust the sweetness if needed before serving.
Why you’ll love it
This soup combines the natural sweetness of winter squash with a lively spicy twist, creating a comforting and flavorful dish. It’s perfect for chilly days when you want something warm and satisfying without being heavy.
How to serve
Serve this soup hot with a dollop of sour cream or yogurt to balance the spice. A sprinkle of toasted pumpkin seeds or fresh herbs like cilantro or parsley adds texture and freshness. Pair it with crusty bread or a simple green salad for a complete meal.
Storage & leftovers
Let the soup cool completely before storing it in an airtight container. It will keep well in the fridge for up to 4 days. You can also freeze portions for up to 3 months; just thaw and reheat gently on the stove.
