3 tbsp. butter
1 c. onion, finely chopped
1 c. carrot, grated
Salt & white pepper to taste
2 med. potatoes, peeled & cubed
2 acorn squash, peeled & cubed
4 c. strong chicken broth
1/2 c. cream
1/2 c. milk
Cayenne pepper

Melt the butter in a saucepan. Add the onion, carrot, salt and white pepper. Cook over low fire until soft, stirring often. Add the potatoes and squash. Pour in the chicken broth and simmer, covered, over low heat for about 25 minutes or until all the vegetables are tender. Puree in blender. Return to stove. Stir in the cream and milk. Taste for seasoning and reheat. Sprinkle each serving with a dash of cayenne pepper. Serves 4 to 6.