Golden Squash & Carrot Bisque

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.