4 tbsp. butter
1 med. onion, finely chopped
1 to 1 1/2 lbs. yellow squash, sliced into rounds (4 c.)
1 c. carrots, finely chopped
2 1/2 c. defatted chicken broth
1 tsp. salt
White pepper, to taste
Dry white wine & lemon juice if needed
1 c. half & half
1 bunch fresh basil leaves
1/2 c. heavy cream

Melt butter in heavy saucepan. Add onions, cover and cook until limp, not brown, about 10 minutes. Add squash and carrots and stir to coat with butter. Cover and cook 10 to 15 minutes or until soft, no stirring. In another saucepan, bring chicken broth to boil. Add to vegetables and simmer uncovered 15 minutes more until vegetables are tender, not mushy. Pour into food processor and puree. Return to clean saucepan. Add half & half, season with salt and pepper. If soup is too sweet add a little wine or lemon juice to taste. Finely chop basil in food processor. With motor running and heavy cream, a little at a time, to form a thick sauce. Ladle hot soup into warm bowls. Add a teaspoon of basil cream to each bowl and swirl throughout soup. Serve immediately. Serves 6.