/ Vegetable Soup
Golden Squash and Carrot Bisque
parsley, fresh and chopped
1In 2-quart saucepan combine sliced summer squash, carrots, onion, chicken broth, and salt; bring to boiling.
2Reduce heat; cover and simmer for 15 to 20 minutes or until carrots are just tender.
3Turn half the mixture into blender container or food processor, cover and blend until smooth.
4Pour into bowl; repeat with remaining mixture.
5Stir in evaporated milk; cover and chill.
6Sprinkle with snipped parsley.
7Microwave cooking directions: Use ingredients as listed above.
8In 2 quart nonmetal casserole combine squash, carrots, and onion; sprinkle with salt.
9Cook, covered with waxed paper, in countertop microwave oven on high power about 15 minutes or until vegetables are tender, stirring once.
10In 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.
11Repeat with remaining vegetables and broth.
12Stir in the evaporated milk; cover and chill, then sprinkle with parsley.