1. 3 tablespoons butter

2. 3 large carrots, chopped

3. 3 celery stalks, chopped

4. 1 large onion, chopped

5. 6 cups squash peeled, seeded, chopped

6. 6-8 cups vegetable stock

7. 1/2 cup whipping cream

8. 2 tablespoons sugar

Melt the butter in a Dutch oven over medium heat. Add carrots, celery & onion & saute until tender.

Add the squash & about 6 cups of stock.

Cover & simmer until squash is very tender, about 25 minutes.

Puree soup in batches in blender.

Return to Dutch oven. Stir in cream & sugar. Bring to a low bubble.

Season to taste with salt & pepper.