golden squash and carrot bisque

How To Make golden squash and carrot bisque

• 1

  In 2-quart saucepan combine sliced summer squash, carrots, onion, chicken broth, and salt; bring to boiling.
• 2

  Reduce heat; cover and simmer for 15 to 20 minutes or until carrots are just tender.
• 3

  Turn half the mixture into blender container or food processor, cover and blend until smooth.
• 4

  Pour into bowl; repeat with remaining mixture.
• 5

  Stir in evaporated milk; cover and chill.
• 6

  Sprinkle with snipped parsley.
• 7

  Microwave cooking directions: Use ingredients as listed above.
• 8

  In 2 quart nonmetal casserole combine squash, carrots, and onion; sprinkle with salt.
• 9

  Cook, covered with waxed paper, in countertop microwave oven on high power about 15 minutes or until vegetables are tender, stirring once.
• 10

  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.
• 11

  Repeat with remaining vegetables and broth.
• 12

  Stir in the evaporated milk; cover and chill, then sprinkle with parsley.
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