MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Velvet Acorn Squash Bisque
 Categories: soup, squash
      Yield: 4 Servings
 
      3 tb Butter
      1 c  Carrot; grated
      2 md 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
 
  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.
 
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