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

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Instructions

1. 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.