3 Tbsps. butter
3 medium summer squash, sliced
2 medium carrots, sliced
1 medium onion, chopped
2 cups chicken stock
Salt to taste
Freshly ground peppercorns
1 3/4 cups heavy cream
Tabasco
1 cup diced cooked carrots
Parsley, chopped

Melt butter in heavy stockpot. Add all prepared vegetables, cover and steep for 20 minutes on medium-low heat. Add chicken stock, bring to a boil and then cook gently for 10 minutes. Place 1 cup of vegetable mixture into a blender or food processor and puree. Pour into a pot and keep warm. Proceed with remaining vegetable mixture until all has been pureed. Add heavy cream, salt, pepper, and seasonings, and heat well. Stir in diced cooked carrots before serving. Serve hot and garnish with parsley. Serves 6.

NOTE: Soup is better after being aged a day. Can be heated in microwave on medium setting.