1 sm. onion, sliced
1 stalk celery, chopped
1 carrot, chopped
1/3 c. butter
1 1/2 lbs. yellow crookneck squash
1 med. potato
1 qt. beef broth
1 tsp. caraway seeds
3/4 c. heavy cream
Salt and pepper

Saute onion, celery and carrot in butter until soft, but not brown. Peel and dice squash and potato; add to the sauteed vegetables along with beef broth and caraway seeds.

Cook until squash is very tender, about 30 minutes. Whirl soup in blender until very smooth. Strain. Stir in cream and season to taste with salt and pepper. Reheat gently or chill. Equally delicious hot or cold!! Serves 8.