Yellow Squash Bisque

A great cold weather soup recipe from my mother-in-law. Add in a little extra cayenne to make it spicier!

Yellow Squash Bisque

6 tbsp butter
1 large onion, chopped
2 baking potatoes, peeled and sliced
2 carrots, sliced
4 c yellow squash, sliced
3 tbsp flour
1 1/2 quarts chicken broth
1/8 tsp cayenne pepper
1/2 tsp nutmeg
salt, pepper, and paprika, to taste
1/4 tsp pepper
1 cup whipping cream
In a four quart saucepan, melt butter.  Add onion, saute until clear.  Add potatoes, carrots, squash--toss to coat with butter.  Add flour, stir to combine.  Cook 3-4 minutes over medium heat, stir.  Slowly stir in broth.  Season with salt, pepper, and cayenne pepper.  Cover, cook about 45 minutes until fork tender.  Puree soup in blender.  Return to soup pot.  Stir in cream.  Heat through, stir in nutmeg.  Cook 4-5 minutes.  Sprinkle with paprika. (You can freeze base up to one month.  Thaw, bring to boil.  Add cream, heat.)