Total Calories: 327
In large saucepan, melt butter (or margarine) saute onion and carrot until tender. Add potatoes, squash, and chicken stock. Simmer soup, covered, over low heat for 25 minutes or until vegetables are very tender. Puree mixture in blender. Return to saucepan add half-and-half. Season to taste with salt and pepper. Heat and garnish with chopped chives, if desired.
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