| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 2 servings |
Ingredients
- 3 tablespoons unsalted butter
- 3/4 cup coarsely chopped onion
- 2 carrots, peeled and coarsely chopped
- 1 jalapeno, seeded and coarsely chopped
- 1 buttercup squash, peeled, seeded and chopped
- 1 potato, peeled and coarsely chopped
- 4 cups chicken stock or water
- 1/2 cup cream
- Salt and pepper
- Sliced scallion and diced red bell pepper, for garnish
Instructions
- In a large pot, melt the butter and cook the onions until tender. Stir in the carrots and jalapeno and toss to coat. Stir in the squash and potato. Pour in the chicken stock and bring to a simmer. Simmer until the vegetables are tender, about 30 minutes. Puree the soup in a blender in batches. Return to the pot and stir in the cream. Season to taste and garnish with the sliced scallion and bell pepper.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 189 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 35 mg |
| Sodium | 589 mg |
Reviews
Tasty! I put in about 2 T of pure maple syrup, one whole onion, no potato and two more cups of water and some salt. Without the added water, it was the consistency of baby food. I used fat free half and half. I roasted the buttercup squash first and then scooped it out. I would not call this a “simple” recipe. I think the servings are way off too. This made enough to feed about 8 people! (about 12 cups)
This soup is outstanding!!! I garnished with the red pepper, chives instead of scallions, some roasted pumpkin seeds and then drizzled some pumpkin seed oil on top. I love this soup!!!
Excellent. Freezes well. The jalapeño gives a little kick to it. This recipe is a keeper.
because it is easier to handle than the hard raw squash. this soup is simple and delicious. i only had a taste because i gave the rest away to friends in need.