Yellow Squash Bisque

1 large onion

2 medium potatoes, peeled and sliced

2 carrots, cliced

4 c. yellow squash

3 T. all purpose flour

1 1/2 c. chicken broth

1/4 tsp. cayene

1 c. whipping cream

1/4 tsp. nutmeg

2 1/2 tsp. paprika

Melt butter in a large pot. Add onion and saute until tender. Add other vegetables. Stir until covered with butter. Add flour and pepper. Add broth and cook over medium heat for 5 minutes. Cover and cook until vegetables are cooked. Puree cooked vegetables in batches in a blender or food processor. Return to pot and add cream. Heat and and nutmeg; cook for 304 minutes-do not boil. Sprinkle with paprika. and mix thoroughly.