Golden Squash and Carrot Bisque
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parsley, fresh and chopped
In 2-quart saucepan combine sliced summer squash, carrots, onion, chicken broth, and salt; bring to boiling.
Reduce heat; cover and simmer for 15 to 20 minutes or until carrots are just tender.
Turn half the mixture into blender container or food processor, cover and blend until smooth.
Pour into bowl; repeat with remaining mixture.
Stir in evaporated milk; cover and chill.
Sprinkle with snipped parsley.
Microwave cooking directions: Use ingredients as listed above.
In 2 quart nonmetal casserole combine squash, carrots, and onion; sprinkle with salt.
Cook, covered with waxed paper, in countertop microwave oven on high power about 15 minutes or until vegetables are tender, stirring once.
In blender container or food processor combine half the cooked vegetables and half the chicken broth; cover and blend until smooth then turn into a bowl.
Repeat with remaining vegetables and broth.
Stir in the evaporated milk; cover and chill, then sprinkle with parsley.