4 Servings 35 min Cook
2 Cup Fresh Cilantro
2 1/2 Cup Chicken Broth
4 Medium Squash
1 Tsp Lime Juice
3 Tbsp Butter
1 Cup, chopped Scallions
1/2 Pepper Jalapeno Peppers
1 Potato large (3" to 4-1/4" dia) Potato
1/4 Tsp, whole Fennel Seed
Trim zucchini and cut into 1/2-inch rounds.
Chop jalapeno, retaining the seeds.
Peel potato and cut into 1/2-inch cubes.
Melt butter in heavy large saucepan over medium-high heat.
Add chile and fennel seeds; stir 30 seconds.
Add next 3 ingredients; saut 2 minutes.
Add broth and bring to boil.
Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 minutes.
Pure 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.
