Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Med. yellow summer squash,
-sliced (3 cups)
2 Med. carrots, sliced (1 cup)
1 Med. onion, chopped (1/2
-cup)
1 cn (13 3/4-ounce) chicken broth
1/2 ts Salt
1 cn (13-ounce) (1 2/3 cups)
-evaporated milk
Snipped parsley

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 till carrots are just tender. Turn
half the mixture into blender container or food processor, cover and
blend till smooth. Pour into bowl; repeat with remaining mixture.
Stir in evaporated milk. Cover and chill. Sprinkle with snipped
parsley.

Makes 6 servings.

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 till vegetables are tender,
stirring once.

In blender container or food processor combine half the cooked
vegetables and half the chicken broth; cover and blend till smooth.
Turn into a bowl. Repeat with remaining vegetables and broth. Stir in
the evaporated milk. Cover and chill. Sprinkle with parsley.

Recipe from: Better Homes and Gardens, Soups Stews Cookbook
copyright 1978 by Meredith Corporation, Des Moines, Iowa

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