Recipe courtesy of Food Network Kitchen

Buttercup Squash Soup

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  • Level: Easy
  • Total: 55 min
  • Active: 25 min
  • Yield: 2 servings



  1. 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.