Golden Squash And Carrot Bisque Recipe

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Golden Squash and Carrot Bisque

Kate Wahl


I have tons of personal tried and true recipes so I just had to share another one of them.

★★★★★ 1 vote


yellow squash, sliced
carrots, sliced
onion, chopped
1 3/4 c
chicken broth
1/2 tsp
13 oz
evaporated milk
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.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy