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Golden Squash & Carrot Bisque




Source of Recipe


Shirley Jackson






List of Ingredients



• Combine in medium saucepan and cook 15-20 minutes
  
• or until carrots are tender:
  
• 3 medium yellow summer squash (peeled & sliced)
  
• 2 carrots, sliced (1/2 cup)
  
• 1 medium onion chopped (1/2 cup)
  
• 1 3/4 cups chicken broth
  
• 1/2 tsp. salt
  






Instructions



1. Cook, covered until tender. Put in blender until
   
2. smooth.
   
3. Add 1 1/3 cups evaporated milk.
   
4. Chill or can be served warm.
   
5. This recipe can be doubled and made into two different
   
6. packages and frozen (without the milk).
   






Final Comments


Makes 3 or 4 cups of creamy soup.