3 Tablespoons Butter
1 Medium Onion, chopped
1 Jalapeño, seeded and chopped
3 Carrots, peeled and chopped
4 German Butterball Potatoes (or 1 medium/large potato), peeled and chopped
1 Buttercup Squash, peeled, seeded and chopped
4 Cups Vegetable Stock
4oz Heavy Whipping Cream
Salt and Pepper
Green Onions and Red Pepper for topping, if desired
Place the butter into a large pot. When melted, add in chopped onions and sauté until soft. Add in the carrots and jalapeño and sauté a for a few more minutes. Add in the potatoes and the squash. Pour in the vegetable stock and bring to a simmer. Simmer for about 30 minutes, stirring occasionally, until all vegetables are soft. Transfer the soup into a blender and puree (if needed, you can do this in smaller batches). Once the soup has been pureed, return to the pan and slowly stir in the cream. Add Salt and pepper to taste and garnish.
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