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
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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