1 c. carrot, grated
2 med. potatoes, peeled & cubed
4 c. strong vegetable 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
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 vegetable 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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