Step 1: In a large saucepan or Dutch oven, saute onions in butter (or olive oil) until tender, but not browned.
Step 2: Add stock, squash, potatoes & carrots. Cook until vegetables are tender.
Step 3: Cool & puree in blender (or use immersion blender). Return bisque to stove, add remaining ingredients & season to taste.
Step 4: Bring to boil for 2 min & serve hot, adding a dollop of sour cream & sprinkle of dill weed for garnish as desired.
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