Buttercup Soup

  • Level: Easy
  • Yield: 2 servings
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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

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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