4 tbsp. (1/2 stick) butter
2 carrots, peeled and finely chopped
1 medium yellow onion, finely chopped
2 medium potatoes, peeled and diced
2-3 acorn squash, peeled and coarsely chopped
5 cups chicken stock
1 cup heavy cream
1/4 tsp. crushed basil
Cayenne pepper, to taste
Salt, to taste

Melt butter in large heavy saucepan and on medium heat, cook carrots and onions for about 5 minutes or until onions become transparent. Add potatoes, squash and chicken stock. Reduce heat to low and cook for 20-30 minutes, or until vegetables are tender when pierced with a fork. Puree the vegetable mixture with the finest blade of your food processor or blender. Return pureed vegetables to the saucepan, add cream and bring to a boil. Season with salt and cayenne pepper and sprinkle with crushed basil prior to serving.