1 stick butter
1 clove garlic
1 c. carrots, scraped and sliced
4 c. chicken stock
salt and pepper to taste
2 c. chopped onions
2 c. sliced or diced potatoes
2 c. yellow squash
1 c. half and half

Sauté onions and garlic in butter until translucent. Add carrots, potatoes, squash and chicken stock and cook until vegetables are tender, about 45 minutes. Remove from heat. When cool enough to handle, puree in blender, about 1 cup at a time. Return to pot. Add cream and heat thoroughly. Add salt and cayenne if desired. At serving time, sprinkle a bowl with paprika. Can be served hot or cold. Can be doubled.