6 c. (2 lbs.) squash
1/2 c. chopped onion
1 can cream of chicken or cream of mushroom soup
1 c. sour cream
1 c. grated carrots
1/2 c. butter
1 (7 oz.) pkg. herb-seasoned croutons

Cook squash and onion for 5 minutes in salted boiling water. Drain. Mix together soup and sour cream. Add grated carrots and squash. Melt butter and add to croutons. Put half in 7x13 inch baking dish and add squash mixture. Top with remaining croutons. Bake for 30 minutes at 350 degrees or until heated through.