Buttercup Squash Soup

4.8(6)

by Food Network Kitchen·published 2016-11-18

Main Dish

Servings

2 servings

Total time

—

Calories / serving

189 kcal

Ingredients (10)

serves

Instructions (1 steps)

01In 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.

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Not rich — missing servings, total time, or calories.