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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
3 tablespoons butter |
3/4 cup coarsely chopped onion |
2 carrots, peeled and coarsely chopped |
1 potato, peeled and coarsely chopped |
1 jalapeno, seeded coarsely chopped |
1 buttercup squash, peeled, seeded and chopped |
4 cups chicken stock or water |
1/2 cup cream |
salt and pepper |
sliced scallion and diced red pepper, for garnish |
Directions:
1. In a large pot, melt butter and cook onions until tender. Stir in carrots and jalapeno and toss to coat. Stir in chopped squash. Pour in chicken stock and bring to a simmer. Simmer for 30 minutes until vegetables are tender. Puree soup in blender in batches. Return to pot and stir in cream. Season to taste and garnish with sliced scallion.
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