Golden Squash & Carrot Bisque
Yield
6 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
yellow summer squash
sliced |
*
|
| 2 | medium |
carrots
sliced |
|
| 1 | medium |
onions
chopped |
|
| 13 ¾ | ounce |
chicken broth
|
|
| ½ | teaspoon |
salt
|
|
| 1 ⅔ | cups |
evaporated milk
|
|
| 1 | x |
parsley leaves
snipped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
yellow summer squash
sliced |
*
|
| 2 | medium |
carrots
sliced |
|
| 1 | medium |
onions
chopped |
|
| 397.4 | ml/g |
chicken broth
|
|
| 2.5 | ml |
salt
|
|
| 394 | ml |
evaporated milk
|
|
| 1 | x |
parsley leaves
snipped |
*
|
Directions
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 until carrots are just tender.
Turn half the mixture into blender container or food processor, cover and blend until smooth.
Pour into bowl; repeat with remaining mixture.
Stir in evaporated milk.
Cover and chill.
Sprinkle with snipped parsley.
