Summer Squash Soup - cooking recipe

Ingredients

2 Tbsp. butter or margarine
2 medium onions, chopped
5 c. chicken broth
2 medium potatoes, peeled
2 medium carrots, sliced thin
2 lb. or 8 c. squash, cut in 1-inch cubes
1 1/2 tsp. salt
1/4 tsp. black pepper

Preparation

Bring first 4 ingredients to a boil. Cover and simmer 8 to 10 minutes. Add carrots and simmer 8 to 10 minutes more until carrots and potatoes are tender. Add rest of ingredients and stir. Simmer 10 to 15 minutes more.
Remove cover and cool.
Whirl in food processor. Add 2 tablespoons chopped fresh basil or 2 teaspoons dry.