Zucchini, Potato, and Cilantro Soup

• 3 tablespoons butterbutter
• 1 tablespoon (or more) chopped jalapeño chile with seeds
• 1/4 teaspoon (generous) fennel seedsfennel-seed
• 1 (7- to 8-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubespotato
• 16 to 18 ounces zucchini (about 4 medium), trimmed, cut into 1/2-inch roundszucchini
• 1 cup chopped green onionsscallion
• 2 1/2 cups low-salt chicken broth
• 1/2 cup (packed) fresh cilantrocilantro
• 1 teaspoon (or more) fresh lime juicelime-juice

1. 01Melt butter in heavy large saucepan over medium-high heat. Add chile and fennel seeds; stir 30 seconds. Add next 3 ingredients; sauté 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 minutes.
2. 02Purée soup in batches in blender, adding cilantro and 1 teaspoon lime juice to first batch. Return puree to same pan. Season to taste with salt, pepper, and more lime juice, if desired. Rewarm, if necessary, and serve.

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