If your jalapeño isn't spicy enough, add another tablespoon of the chopped chile.
Ingredients
3 tablespoons butter
1 tablespoon (or more) chopped jalapeño chile with seeds
1/4 teaspoon (generous) fennel seeds
1 (7- to 8-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes
16 to 18 ounces zucchini (about 4 medium), trimmed, cut into 1/2-inch rounds
1 cup chopped green onions
2 1/2 cups low-salt chicken broth
1/2 cup (packed) fresh cilantro
1 teaspoon (or more) fresh lime juice
Directions
Melt 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.
Purée 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.
