Ingredients for four persons:

1 lb. winter squash (preferably orange or yellow)
1/4 lb. carrots
1 sm. potato
2 tbsp. butter
1/2 sm. onion
1/2 tsp. rosemary (or more)
3 pts. good chicken or beef broth
3/4 c. heavy cream
Croutons
Salt, pepper

Cut the squash, carrots and potato in cubes, and the onion into strips. Saute lightly in butter (holding out 1/2 teaspoon butter for later). Add the salt, pepper, the broth and the rosemary. Cook on moderate heat until the vegetables are soft (20-30 minutes). This can be done ahead.

Put in a blender (or through a sieve), and turn into a casserole. Bring to the boiling point. Remove from fire and finish with the heavy cream (which has been brought to a boil separately) and the reserved butter. Serve with croutons which have been toasted. Dust with Parmesan cheese.

Serve with any of the following dry Italian white wines: Pinot, Grigio, Trebbiano d'Aprilia, Erbaluce di Caluse or Velletri Bianco.