3 tbsp. butter
1 lg. onion
2 med. baking potatoes, peeled and sliced
2 carrots, sliced
4 c. yellow crook-neck squash (1 1/2 lb.)
3 tbsp. all purpose flour
1 1/2 qt. canned chicken stock, seasoned to taste
1/4 tsp. red pepper (cayenne)
1/2 pt. whipping cream (1 c.)
1/4 tsp. freshly grated nutmeg
2 1/2 tsp. Hungarian paprika

In a 4-quart heavy saucepan, melt butter. Add onion; saute until transparent or wilted, about 5 minutes. Add potatoes, carrots, and squash; stir gently in pan until well covered with butter. Add flour and pepper. Slowly add stock and cook over medium heat for 5 minutes. Cover; cook until all vegetables are tender, about 30 minutes.

Puree soup in batches in a blender or food processor fitted with a steel blade. When all the soup has been pureed, return to soup pot. Stir in cream. Taste and adjust seasoning if necessary. Heat, stir in nutmeg; cook 3-4 minutes. DO NOT BRING TO A BOIL. Sprinkle 1/4 teaspoon of paprika into each serving bowl, ladle the soup into serving bowls and stir. Make sure the paprika is mixed in thoroughly. Serve.

NOTE: Don't be afraid to substitute! Instead of squash you can try chicken, fish, or even shrimp.