1/2 c. butter
1 lg. onion, chopped
2 med. potatoes, sliced
2 carrots, sliced
4 c. fresh or 2 pkgs. frozen and defrosted yellow sliced squash
1 qt. chicken stock, homemade
1 tbsp. salt
1/4 tsp. cayenne
1 c. cream
Paprika

Melt butter, saute onion. Add vegetables, stock, salt and pepper. Cook covered until tender (45 minutes). Puree in blender. (Only fill 1/2 of blender at a time.) Return to pot and add cream and correct seasoning. Sprinkle each bowl with paprika. (I freeze this before adding cream.) Serve warm in soup bowls or cup as first course. Serves 12.