Main Ingredients:

3 tbsp. butter
1 c. carrot, grated
2 med. potatoes, peeled cubed
4 c. strong chicken broth
1/2 c. milk
1 c. onion, finely chopped
Salt white pepper, to taste
2 acorn squash, peeled cubed
1/2 c. cream
Cayenne pepper

Cooking Preparation of the Recipe:

Melt the butter in a saucepan. Add the onion, carrot, salt and white pepper. Cook over low heat until soft, stirring often. Add the potatoes and squash. Pour in the chicken broth and simmer, covered, over low heat for about 25 minutes or until all the vegetables are tender. Puree in blender. Return to stove. Stir in the cream and milk. Taste for seasoning and reheat. Sprinkle each serving with cayenne pepper. Serves 4 to 6.

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