This soup is delicious cold, too!
2 medium onions, chopped
2 tablespoons butter
1 quart chicken broth
4 cups sliced squash
3/4 cup sliced carrots
2 medium potatoes, diced
1 teaspoon salt
1 teaspoon thyme
2–4 teaspoons Worcestershire
1 (16-ounce) carton half-and-half
In a large saucepan, saute onions in butter. Add chicken broth, squash, carrots, potatoes, salt, and thyme, and cook only until vegetables are tender. Cool. Puree in food processor. Return to saucepan and add Worcestershire and half-and-half. Heat on low and serve. (High heat will make the soup curdle.) Makes 2 quarts.
Contributed by Celebrations on the Bayou (Louisiana II)
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